Ingredients:
225g cooked white fish
225g mashed potatoes
1 level Tablespoon finely chopped onion
1 level Tablespoon chopped parsley
½ level teaspoon salt
Pinch of pepper
Batter (see below) and breadcrumbs for coating
Batter for coating: 1 level tablespoon flour mixed to a smooth batter with 2 tablespoons water.
ゆでた白身の魚 225g
マッシュポテト 225g
玉ねぎみじん切り すりきり大さじ１
パセリみじん切り すりきり大さじ１
塩 すり切り小さじ½
こしょう ひとつまみ
衣用に、バッター液とパン粉
バッター液：大さじすりきり１杯の小麦粉に大さじ２杯の水を加え、なめらかになるまで混ぜる。
Instructions:
1. Flake the fish finely and mix all the ingredients together.
2. Form into cakes.
3. Dip in batter and roll in breadcrumbs.
4. Fry in a little hot fat, or bake in a 190C/170F fan.
1. 魚の身をほぐし、バッター液とパン粉以外のすべての材料を混ぜる。
2. コロッケの大きさに丸める。
3. バッター液につけ、その後パン粉をまぶす。
4. 少量の油で揚げるか、190度（コンベクションオーブン170度）のオーブンで狐色になるまで焼く。
Background:
This is a recipe is from the Fish Cookery booklet from Ministry of Food, which is a rather thick 36-page booklet, outlining the benefit of fish, kinds of fish and their season, how to select fish, different way of cooking, and what to serve with fish, including a shell fish section. It proves that majority of people were not familiar with cooking fish, or at least variety of it, at home.
From the early in the war, fishing suffered because many trawlers were requisitioned. The supply of fresh fish for civilian consumption fell by half of the pre-war level by 1940. Even so, fish was not rationed during the WW2 due to its perishable nature of unpredictable supply.
Although fish caught by British vessels was not normally taken into Ministry ownership, the supplies were still managed to spread evenly over the country.
The consumption varied from region to region. Obviously coastal areas and big inland towns had higher consumption level than smaller towns and rural districts. The result of the National Food Survey on household diet between 1940 and 1949 indicates that households in London and Great Yarmouth purchased more than twice as much as those in Reading.
Nationally, the consumption of fish per head increased during the war, which suggests that people ate more fish in place of meat that became ever more difficult to obtain.
Process:
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| Ingredients 材料 |
 |
| Cook the fish in hot water 魚を茹でる |
 |
| Add all the fish cake ingredients in a bowl ボウルにフィッシュケーキの材料を入れる |
 |
| Mix together よく混ぜる |
 |
| Shape them 丸める |
 |
| Dip the fish cakes in batter then breadcrumbs フィッシュケーキをバッター液につけてからパン粉をつける |
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| Bake in the oven オーブンで焼く |
Verdict:
This is one of these recipes that you wouldn’t think it is from the war time era. Although there are more fancy recipes around in recent years, these ones are solid basic and very nice fish cakes.
One thing I found interesting is the use of batter. These days, you often use the three-step method: flour, egg, and breadcrumbs. Using batter in breading actually dates back to the mid-19th century, as far as I know from my own research. Use of batter predates it. During the wartime, eggs were scarce, so they reverted back to the old-fashioned way.
第二次世界大戦が始まると、多くの漁船は戦争に使われたため、一般に出回る魚の量が半分ほどになりました。と同時に、肉の入手が難しくなったため、肉よりも入手しやすい魚の消費が推奨されました。食糧庁から出版された『Fish Cookery』は、魚の種類、季節、さまざまな料理法、副菜などを説明した36ページのブックレットです。日本と同じ島国ですが、日本よりも魚の調理が一般的には限られてことが伺えます。キリスト教が国教のイギリスでは、基本的に金曜日は肉食を避け、魚を食べる習慣があります。フィッシュ・アンド・チップスはイギリスの国民的料理でもあります。それを考えると不思議なのですが、多くの人にとっては、魚は調理してあるものを買って食べるものだったのかもしれません。
フィッシュケーキは、コロッケの魚版で、イギリスではよく食べられます。戦時中のレシピでは、衣には、粉と水を混ぜたバッター液をつけてからパン粉をつけました。これは卵が入手しづらかったからです。
味的には、普通においしいです。
Bibliography:
The Ministry of Food, 1948, Fish Cookery (His Majesty’s Stationery Office, London)
The Ministry of Food, 1946, How Britain was Fed in War Time: Food Control 1939-1945 (His Majesty’s Stationery Office, London)
Ministry of Food, 1951, The Urban Working-Class Household Diet 1940 to 1949: First Report of the National Food Survey Committee (His Majesty’s Stationery Office, London)
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