Homemade Fish Cakes

Once you taste these fresh fish cakes, you will never ever eat another frozen fish stick or any other kind of frozen fish!

Ingredients:

• 2 lbs (4 cups) of minced boneless and skinless cod or haddock
• 2 shallots finely chopped
• 1 cup of mashed potatoes
• 2 tbs of canola oil
• 4 tsp chopped parsley
• Grated zest of 1 lemon
• Juice of 1 lemon
• 1 beaten egg
• Kosher salt and fresh cracked black pepper to taste
• 1 cup dried bread crumbs or cracker meal
• Canola oil for frying

Directions:

• Heat 2 tbs of canola oil in a saute pan and saute onions for about 2 minutes.
• Cool then add the cod or haddock, potato, parsley, lemon zest, juice and seasoning, and mix well.
• Divide the mixture into 6 equal portions and with moistened hands shape into patties.
• Dip each fish cake into the beaten egg and then into the breadcrumbs or cracker meal, and coat thoroughly.
• Heat about 2 inches on canola oil in a saute pan and fry the fish cakes, turning once, until golden brown on both sides
• Drain on paper towels
• Serve with a crisp salad and white wine.