I look at lots of blogs where the photography is taken using either iPhone or Android. There is no difference, I hear, between a well, considered, correctly composed, nicely lit photo and something “…that the phone can do.” This depresses me. It depresses me on two fronts. Firstly, I have spent a few years now, working hard, in my spare time, to improve my photography skills. It would appear that I have been wasting my time. The phone can do it. Secondly, I have been using my blog as an outlet for my creative side. This is supposed to help keep me calm and to allow me be nice to everybody. I’m failing on that front too. While I’m at it, there is a third niggle and I must get it out there.
This may not seem like any ‘biggie’ to you. But, I see the English language disappearing, like a well made fish cake in front of a hungry child. Soon there will be nothing left but a bunch of emojis and abbreviations that will only be understood by the well fed youngster. We can all go “LOLs” at the demise of the once beautiful language. But IMHO, this is not progress.
Side note on the acronyms. For those of you who DSTNFA (Don’t see the need for acronyms), there is a table at the end of the post. I’ll bet you’re over 40! LOLs.
Now, FWIW, here’s my ingredients list for Fishcakes:
- 250 grammes smoked haddock*
- 250 grammes fresh cod
- 250 grammes salmon**
- 20 grammes breadcrumbs
- 20 grammes Panko breadcrumbs
- 2 eggs
- 1 red chilli
- A sprinkling of dried seaweed
- Salt and pepper
* For some reason, in Ireland, haddock seems to be the only white fish that is available smoked. Any smoked cod is inevitably painted with ‘liquid smoke’. WTF (white tainted fish).
** I like to use the tail end for this dish because it has more flavour. That’s because the salmon works its tail more than any other bit of it. I used to know a couple of girls like that. However, it is not politically correct to even say that. So I won’t.
Skin the fish using a flexible filleting knife, if you have one.
Slice the fish into small pieces, about the size of a small piece of fish (That’s as useful as an acronym to one who doesn’t know what it means).
Put the fish pieces into a bowl and add all the remaining ingredients except the Panko and one of the eggs. Judge the salt and pepper for yourself.
Then give it a good stir to incorporate.
Side note on the seaweed and fish: I appreciate that not everybody will have a ready supply of dried seaweed to hand. If you don’t use it, give an extra twist of salt and pepper. On the fish end of things, use fresh fish. Fish cakes are often made using older fish (it makes good commercial sense). We are not trying to make commercial sense here. We are making fishcakes.
Mould the mixture into small fishcakes. I made 12 with my mixture. Let them rest on some greaseproof paper.
Pop them in the fridge for 20 minutes. This will help them retain their shape. Beat the remaining egg on a large plate. Spread the Panko on another plate. Heat a frying pan to medium high. Add some oil. When it is hot, dip the fishcakes into the egg, then into the Panko, then back in the egg then back in the Panko. Place them on the frying pan. Fry until golden brown.
Turn and brown them on the other side.
Drain them on newspaper or on kitchen paper if you are of the Internet generation and don’t read papers any more. Serve them with a salad and a nice glass of white wine or a glass of nice white wine, if you want to be pedantic about it. Many of the acronym wielding lot won’t know the difference. ROTFLMAO.
So, why did I call them the 35mm fishcakes? Truth is I normally shoot with a fixed 50mm lens. I like it and the results it helps me achieve. Today I thought I should experiment with the 35mm. The results are pretty good, AFICS. Though, I’ll bet you think you could do better with a Samsung Galaxy, FFS!
|LOL||Laugh out loud|
|FWIW||For what it’s worth|
|IMHO||In my humble opinion|
|AFAIK||As far as I know|
|ADFFCIYLPA||A dozen fresh fishcakes if you like pointless acronyms|
|ROTFLMAO||Rolling on the floor laughing my ass off|
|AFICS||As far as I can see|
|FFS||Work it out for yourself|