I'm still trying to find a crab cakes recipe that I like, but these fish cakes are quite yummy. I show them here served with tartar sauce, but I suppose you could use whatever sauce you thought would be good.

I haven't made this with the pricey smoked fish so I don't know how that would work. I always just use the cheap stuff at Ralph's.

The amounts below will make about seven fish cakes. But these are very filling, so that might enough for three people as an appetizer.

* 1/2 pound smoked fish
* 1 md cooked potato
* i egg
* 2 tsp melted butter
* 1 diced serrano
* 1/3 cup chopped parsley



* 1/2 tsp lemon juice
* 2 cloves pressed garlic
* 1/3 cup diced red onion
* salt & pepper
* canola oil
* bread crumbs



1. First get all the ingredients together. Remove the skin, if any, from the fish then chop and flake it so that it's mashed but still slightly chunky. Microwave (or bake), skin, and mash the potato. Melt or soften the butter so that it will mix in easily.

2. Mix together the fish, potato, egg, butter, lemon juice, serrano, garlic, parsley, and onion. Add salt and pepper to taste. Usually not too much salt. Mix it well to make sure the butter and egg are thoroughly distributed. Place the mixture in the fridge and let it chill for about one hour. This will make it much easier to form the patties. You could skip the chilling if you're really in a hurry.

3. Take about 1/2 to 2/3 cup of the mixture and work it into patties about 1/2 inch thick and 2 1/2 inches across. Pour some bread crumbs into a small plate and dust the cakes on both sides. Then place them on wax paper (or something).

4. Pour canola oil into a small frying pan to a depth of about 3/8 inch. Heat the oil over moderately high heat. Once the oil is hot enough to fry, place the cakes in the pan, a few at a time, being sure not to crowd them. Fry them for three minutes on each side or until done. Serve with tartar sauce.

5. And you're done!

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