Transfer Rumours Summer 2020 Transfer Thread

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Tigger said:
We made those. We lived in Wajefield when I was very young. You could get them there so when we moved to Hull my dad started making them in our chip shop. We called them fish cakes but later on we had to change the name because a fish caje has to have a certain percentage if fish in it. I'm trying to remember what we changed it to.
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Shakey Wakey Fish Cakeies?
 
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Tigger said:
All right, here is the gospel:

Patties. Today who knows but in the 1960s and 70s I used to make them in my parents' chip shop on Newland Ave. They were made with boiled potato that was then mixed with sage and onion stuffing and put through a mincer. They were then filled into a pattie mold and smoothed off with a knife before being pushed out of the mold onto a tray - 20 patties per tray. They were then battered and fried in dripping. My dad wouldn't hear of oil.

The fishy bit: sometimes, if there were any scraps if fish left over, they went into the mince as well.

Make what you will of it all. That's how it was. I had one every time we opened. They were cheap and tasty.

I don't know if people make them by hand now.
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I but it was the mold that makes them what they are.
 
BlackAndAmberGambler said:
Fish fritters is what you're talking about. Strangely enough they are excellent when accompanied by curry sauce.
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Young Bob's across from Bass House does them and they are really good in a breadcake with salt, vinegar and them floaty onions.

Nice and clean looking batter with a decent slab of fish in the middle. Nowt like anything from mucky Bob's (RIP)
 
BlackAndAmberGambler said:
Fish fritters is what you're talking about. Strangely enough they are excellent when accompanied by curry sauce.
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I used to get a fish fritter spesh from coltman street chip shop, fritter, chips, mushys and gravy. A bread cake to mop up the gravy and one to put the whole fritter in.... I’m ****ing salivating right now.. food memories are always the best...
 
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Steven Toast said:
Shakey Wakey Fish Cakeies?
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I remembered! It wasn't your prompt that helped though. We called the fritters because there weren't regulations about those. We also did meat fritters which were essentially large slices if Spam cooked in batter. I have no idea how our customers survived long enough to come back for more but they did. Of course, nobody had heard of cholesterol then.
 
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Red top reader said:
I used to get a fish fritter spesh from coltman street chip shop, fritter, chips, mushys and gravy. A bread cake to mop up the gravy and one to put the whole fritter in.... I’m ****ing salivating right now.. food memories are always the best...
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No chip spice, you may as well ya dirty get. tho down coltman questionable what spice you’d get now
 
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Tigger said:
I remembered! It wasn't your prompt that helped though. We called the fritters because there weren't regulations about those. We also did meat fritters which were essentially large slices if Spam cooked in batter. I have no idea how our customers survived long enough to come back for more but they did. Of course, nobody had heard of cholesterol then.
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Ha ha, I was just about to mention spam fritters, all you rich ****ers who could afford fish. Deep fried spam and chips for us.
 
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