Devilled Fish

Although not widely accessible (unless you lived by the coast!) fish wasn’t rationed during the war. This wartime recipe produces a tasty fish dish which is full of protein. It does eat into your egg ration, but the dish serves 6, so it only really uses ⅙ of your weekly egg! You can use up stale bread for the breadcrumbs in this recipe, and you can substitute the milk for half milk and half water if you can’t spare all the milk. This meal would have been enjoyed on a Friday with potatoes, and vegetables such as mushy peas.


25g margarine

25g flour

300ml milk

225g cold cooked fish

1 hard-boiled egg, chopped

pinch of Cayenne pepper

pinch of grated nutmeg

1 tsp curry powder

½ tsp English mustard

2 tsp Worcester sauce

40g stale breadcrumbs



  1. Preheat the oven to 180’C and grease a pie dish
  2. Melt the margarine in a saucepan and then stir in the flour
  3. Once boiling, remove from the heat and add the milk
  4. Return to the heat and boil for 3 minutes, stirring constantly
  5. Flake the fish to remove any skin and bones
  6. Add the fish, egg, spices and sauces to the milk mixture
  7. Season to taste
  8. Pour the mixture into the greased dish and sprinkle with breadcrumbs
  9. Bake in the preheated oven for 20 minutes


You can read the original recipe here, alongside a wonderful personal account from somebody giving the wartime diet a try.