MC Logo

Fish Waffles



Recipe by

After years of wanting to try this recipe I finally got around to actually making it. I made a couple of changes though, mostly for practicality. The biggest one is that instead of using the roe sack of a luce (pike), I substituted fillets of a different freshwater fish - tilapia. Availability issues aside, I wanted my first try at fish waffles to be on the mild side so I thought that the flesh of a mild fish would be easier on the modern palate. I also added a bit of salt to keep things from being to bland, some milk to help with the batter's consistency, and some oil to keep it from sticking to the waffle maker.

The resulting waffles were surprisingly good, with a mild flavor that reminded me of crab cakes or hush puppies at a southern seafood restaurant. The next time I make this (and there will very likely be a next time) I will probably increase the amount of fish and cheese, add more salt and ginger, and possibly a bit of dill.


Ingredients

1/2 lb. tilapia fillets
1/2 cup grated cheese
3/4 cup + 2 Tbsp. flour
2 tsp. sugar
1/2 tsp. ginger
1/4 tsp. salt
2 egg whites
1/2 cup milk
1/4 cup vegetable oil


Method

Boil tilapia fillets in water for 5 minutes. Drain and grind well with cheese in a mortar or food processor. Set asilde.

Place remaining ingredients in a large mixing bowl and beat until smooth. Add fish and mix well. Cook in waffle maker the same way as regular waffles. Note that the batter won't spread out as well as usual.

Makes about 6 waffles.




Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xxiiij - Waffres. Take the Wombe of A luce, and sethe here wyl, and do it on a morter, and tender chese ther-to, grynde hem y-fere; than take flowre an whyte of Eyroun and bete to-gedere, then take Sugre an pouder of Gyngere, and do al to-gederys, and loke that thin Eyroun ben hote, and ley ther-on of thin paste, and than make thin waffrys, and serue yn.

Published: May 13, 2017




Home : Recipes : Menus : Search : Books : FAQ : Contact