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.

Ingredients:

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
Cooking oil
A small quantity of flour and butter

Method:

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.