Fish cakes made with salted codfish were standard New England fare for generations.
This version uses cooked fresh fish for cakes that make a good breakfast dish or
a light Sunday supper. Handle them gently, and use freshly mashed potatoes for best
6 tablespoons butter
1/3 cup chopped scallions, white parts only
6 large potatoes, cut in half
1 tablespoon sour cream
6 ounces flaked cooked white-fleshed fish, such as cod, haddock, pollock, halibut or flounder
1/4 teaspoon dry mustard
Freshly ground black pepper
3 tablespoons minced parsley
Dried bread crumbs
1 tablespoon olive or vegetable oil
Heat 2 tablespoons of the butter and sauté the scallions in it for about 5 minutes,
stirring frequently. Do not allow the scallions to brown. Set them aside.
Meanwhile, cook the potatoes, and when they are soft, drain and mash them with
1 tablespoon of the butter and the sour cream. Combine them with the fish and set
Beat the egg, adding the mustard, a generous amount of salt, and black pepper.
Stir in the scallions and parsley. Combine this mixture with the potatoes and fish.
(A spatula works well. Do not use a mixer, or the potatoes will become gummy.)
Form the fish mixture into 8 cakes about 2 1/2 inches in diameter and dip each
cake into the bread crumbs.
Heat the remaining butter and the oil in a large frying
pan, and sauté the fish cakes slowly for about 3 minutes on each side, or until
they are lightly browned and cooked through.
Serve with ketchup on the side.
Source: The Legal Sea Foods Cookbook by George Berkowitz and Jane Doerfer