A fishcake (also fish cake) is a food item similar to a rissole or croquette, consisting of a filleted fish and potato patty coated in breadcrumbs or batter, and fried. Fishcakes are often served in English fish and chip shops. Commonly fishcakes used cod as a filling; however, as cod stocks have been depleted other varieties of white fish are used, such as haddock or whiting. Fishcakes may also use oily fish such as salmon for a markedly different flavour.The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for “leftover fish” and “cold potatoes”. More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.In certain parts of England, especially Yorkshire, fishcakes consist of two slices of potato sandwiching a layer of fish, this being battered as opposed to the breadcrumb variety listed above which is prevalent elsewhere, though the majority of the country refers to this as Fish Patty rather than cake. See alsoKamaboko, a Japanese fish loafFish ball, a fish dish common in Southeast AsiaGlyndaff, originating from the Gloucestershire village of Elmstone Hardwicke References^ Has cod had its chips?.^ Mrs Beetons Fish Recipes Revisited.

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