I love it with peaches or apricots in summer, in spring it's good with rhubarb, and in autumn I u... I like this crunchy pudding, served with proper custard or, failing that, a thick pouring cream.
Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. After the fishcakes have been left ...