Tasty cod fish cakes, which are great with tartar or seafood sauce or a simple squeeze of fresh lemon or lime. They're baked for a bit of a healthier twist, but you could pan fry them, too. Add more seasonings to taste, if desired.
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Wow, after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job, Becky! - 02 Apr 2004 (Review from Allrecipes US | Canada)
I used talapia because we had it in our freezer and I thought this would disguise the taste of fish that I don't like, and it totally worked! This recipe tastes as good as restaurant crab cakes. One of the best on this site. - 13 Mar 2005 (Review from Allrecipes US | Canada)
This receipe is best prepared fried, but baked in the oven is certainly not bad. Really enjoyed! - 27 May 2001 (Review from Allrecipes US | Canada)