Yorkshire Fishcakes - cooking recipe

Ingredients

4 fish fillets (any white fish)
2 large potatoes
batter, for coating
oil (for deep frying)

Preparation

Scrub (or peel) the potatoes and cut them into about 5 mm slices. Slice the fish fillets to 10 mm thick and cut to the size of the potato slices. Blanch the potatoes for 2 - 3 minutes.
Put each fillet between two pieces of sliced potatoes (making a sandwich). Keeping the sandwich together, carefully dip in the batter ensuring the surface is fully coated.
Deep fry until golden brown turning once (about 5 minutes each side). Smother with salt and vinegar and eat hot.
(Any left over pieces of potato may be battered and deep fried similarly - known as \"scallops\" in Yorkshire).