I would be a pretty bad food writer if I wrote an entire chapter about leftover fish and didn’t include a recipe for fried cakes. Making little breaded cakes is probably the most popular way to use extra fish, and restaurants know that you can sell what are essentially leftovers at a premium. That’s because they are damn good. I can eat these for breakfast, lunch, or as an appetizer.
Be gentle with the cakes as you shape and fry them. You want them to stay light and flaky. This is a recipe that is easily adaptable to other kinds of fish. Any flaky white fish would work just as well in these cakes.
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