Traditional Scottish Recipes
- Fish Sausages
This recipe is similar to fishcakes. It is based on one found in a cook book produced in 1946 by that stalwart of traditional cooking, the Scottish Women's Rural Institute. The quantities below are sufficient for 4 people.
6 ounces (185g or 1½ cups) cooked white fish
2 ounces (60g or half a cup) peeled prawns
2 ounces (60g or half a cup) mushrooms
2 ounces (60g or half a cup) breadcrumbs
2 lightly beaten eggs
4 ounces (125g or one cup, scant) fine oatmeal
2 teaspoons dried parsley
Salt and pepper to taste
A small quantity of flour and butter
Remove any skin and bones from the fish. Chop up the prawns finely. Chop and fry the mushrooms in a little butter.
Using a large bowl, break up and pound the white fish, chopped prawns, cooked mushrooms, breadcrumbs, parsley and seasoning, binding with half the beaten egg.
With floured hands, form the mixture into a number of sausage shaped portions. Dip into the remaining beaten egg and roll in the oatmeal. Fry in hot, shallow oil for about 6/7 minutes, turning regularly until golden brown. Drain on kitchen paper.
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