Type: MAIN COURSE
Suitable for: leftover cooked flaked whiting, ocean perch, tilapia, salmon.
Atlantic whiting, often called “hake,” is a major component of fish-and-chips and also of (shhh!) fish-sticks. Its mild flavor adapts well to an old American Saturday-night supper-dish, originally made of salted, dried codfish and leftover mashed potatoes. The salt is gone, but a traditional accompaniment of bacon strips remains.
A quick treatment of leftovers, fish-and-potato cakes appeal to the more conservative fish-eaters in your house as well as fish-lovers.
Heavy-bottomed large skillet
Set oven on low heat (200 degrees)
8 strips bacon
2 Tbsp. oil
1 medium onion, peeled and chopped fine
2 cups cooked flaked fish
2 cups leftover mashed potatoes
Mix ingredients except bacon and oil; refrigerate for 30 minutes for easier handling.
Cook bacon in skillet till crisp; set aside in baking dish in oven.
Pour bacon fat from skillet but leave any cooked bits. Using damp hands, form cold fish-potato mixture into 8 flattish cakes (like hamburger patties).
In 1 Tbsp. cook first 4 cakes over medium heat till bottom is crisp. Flip cakes over gently, brown other side. Remove to baking pan. Repeat with remaining oil and fish-potato cake mix.
Serve with tartar sauce or chili sauce and bacon.