Fish Cakes

    INGREDIENTS:
  • 2 pounds fresh fish fillets
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 3 tablespoons potato starch
  • 1/2 medium onion
  • 2 cups half and half

DIRECTIONS:
Rinse off fish fillets and cut into managable pieces. Using a food processor to chop the onion and add the fish fillets and blend. Add in the half and half, potato starch, egg and seasoning. Blend into a thick paste.

Heat an inch and a half of oil in a deep fryer or deep skillet. Using a large spoon, drop meatball-size globs into the oil. Roll over as they brown. They will puff and try to float as they cook. Remove; drain on paper towels. If desired, serve with lemon wedges. Serves 8-10.