This recipe was inspired by the abundance of white bass in reservoirs of the region; it works fine with other fish, of course, but would be less appropriate for milder, fine-fleshed fish (perch, crappie, and so on); those are frying fish. There are many fishcake recipes out there. Most of them use mashed potatoes and pre-cooked fish and are too mushy for my taste. This recipe, using grated raw potatoes, makes fishcakes that are more like fritters.
- 1 lb. finely grated potatoes (can be buzzed in a food processor)
- 1 grated onion
- 1 lb. fish filets, cooked and shredded
- Old Bay seasonings, or lemon pepper, and salt
- 2 eggs
- 3 tablespoons flour
I like to eat these cakes with some sort of a sour-cream-based sauce--shot of Tabasco, some Greek spices--do your own thing.
- Mix the potatoes, onion, and fish in a big bowl.
- Add the binder--eggs and flour.
- Fry brown in deep oil in a heavy skillet.