Flounder and Potato Cakes

Recipe provided by Mrs. Lewis Young of the Linden-Roselle Chapter.


2 lbs. Fillet Flounder
2 lbs. Potatoes
1 Egg
½ cup Bread Crumbs
1 tsp. Salt
½ cup Milk


Cut fish into six pieces. Cook peeled potatoes in salted water, strain water and mash potatoes. Mix in milk, salt, pepper and bread crumbs then cool. Mix in beaten egg and make six pancakes.

Put in greased pan - put fish on top. Salt fish and add paprika and a piece of butter. Bake in moderate (400) oven for until coating browns and fish becomes flakey, near 25 minutes.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960