There's Something Fishy Going On

I recently asked for some ideas for recipes when my husband sent me the following picture of my brother-in-law's big catch of the day. His mantra, "Coronavirus be damned, there's fish to catch." Kudos on the catch of the day. Here's a recipe that will transform that catch into some delectably, decadent fish cakes. The recipe is easy, and I think you'll enjoy the result. Bon Appetite!

Ingredients: 4 lb Cooked cod (or one of the fish substitutes listed below)

4 lb Potato purée

What's the difference between mashed potatoes and a potato puree? Great question.

A potato puree has a significant amount of butter (or heavy cream) beaten into the mashed potatoes.

3 each Whole eggs

2 each Egg yolks

to taste --- Salt

to taste --- White pepper

pinch --- Ground ginger

as needed --- Flour, for standard breading procedure

as needed --- Egg wash, for standard breading procedure

as needed --- Bread crumbs, for standard breading procedure

as desired --- Lemon or tartar sauce

Procedure:

1. Flake the fish until it is well shredded. 2. Combine with the potato, egg, and egg yolk. Mix well. 3. Season to taste with salt, pepper, and a little ground ginger. 4. Scale the mixture into 2.5-oz (75-g) portions. Shape into round, slightly flattened cakes. 5. Pass the cakes through standard breading procedure. 6. Deep-fry at 350°F (175°C) until golden brown. 7. Serve 2 cakes per portion. Accompany with tartar sauce and a lemon wedge.

Recipe makes 12 portions/6 servings

Variations:

Salmon or Tuna Cakes

The Best Fish To Substitute For Tuna, Salmon And Cod