Every British kid gets these delicious 'fishcakes' for tea every once in a while. The name is misleading, and off-putting, but they have nothing to do with cake. They are made from mashed potato and fish (like tinned salmon or tuna, smoked haddock or mackerel or white fish).

Alternative for the white wine is Apple Cider vinegar. I haven’t tried it, I’m not sure how many mL vinegar so just add according to taste. I didn’t put white wine and vinegar on my cooking because the children might not like the taste. Enjoy!

I restricted the amount of butter (which is animal fat) used as much as possible in this recipe.Transform your regular meunière a bit more luxurious.I've reduced the amount of butter as much as possible to make it healthier.Pan fry the salmon in grapeseed or vegetable oil, and jus add a little butter at the end. The fish is less liable to get burned that way.The accompanying vegetables are just an example. You can serve this with lettuce or potatoes or whatever you like. Recipe by mielle

When I made the tartare sauce for [Chicken nanban in a lekué steamer], I realized that this would go great with many different kinds of fried dishes.If you have leftover batter from the [Simple 2-Step Batter], try frying some kabocha squash, onions, or other vegetables that you would have in your home. Recipe by Hokkori-no

Since I always eat slapjack tuna seared, I wanted to try a different way of preparing it.If deep-fried at a high temperature, the batter will turn golden brown and the tuna will be rare. For those who prefer their tuna well done, allow time for the residual heat to cook the insides. Or, reduce the temperature of the oil a bit to cook through to the tuna with a longer frying time. I've added yoghurt to the tartar sauce instead of pickles to reduce the sweetness. Also, there is no problem in omitting the lemon juice. Recipe by nin

The Japanese style cream sauce I had in a cafè was so delicious, so I made it with pan fried salmon.Do not cook the salmon too much or it will become dry. Do not simmer the sauce too much. For 2 servings. Recipe by Koutarochan

I added some ginger and vinegar to my usual thick ankake sauce.I just came up with this idea on the spot.In place of hot water + dashi granules, you can use real dashi stock instead. I make it with dashi granules because it's easier.If you decrease the amount of vinegar, decrease the sugar as well.The ratio of the katakuriko + flour is 5:5.If possible, cook Steps 2 & 3 at the same time.Step 3: You could alternatively boil the vegetables. Recipe by Yuuyuu0221

Yum yum:)