Source: The Working Family's Cookbook

Fish Cakes with Corn
These fish cakes are sure to please everyone in your family.
Serves: 4
Prep Time: 35 minutes
Cook Time: 10 to 15 minutes


10 ounce baking potato, peeled, quartered lengthwise and cut into 1- to 1/2- inch chunks
1 pound cod fillets
3/4 cup corn kernels, or kernels from one ear of corn
2 scallions, chopped
1/4 cup chopped parsley
1 medium jalapeƱo pepper, stemmed, seeded and finely chopped
Olive or vegetable oil
3 tablespoons whole milk
1 egg, lightly beaten
2 tablespoons lemon juice
1/2 teaspoon paprika
1/4 teaspoon salt
freshly ground pepper
1/2 cup yellow corn meal
1 cup salsa

Put the potato in a saucepan with water to cover. Bring to the boil, reduce the heat and cook gently for about 15 minutes until the potato is tender. Drain in a colander and then return the potato to the pot and dry it out over low heat for about 10 seconds. Mash the potato with a large fork. Don't mash completely smooth. Some lumps provide good texture in the fish cakes.

Meanwhile, put about 1/4 inch of water in a frying pan large enough to hold the fish in a single layer. Add the fish and bring the water to a simmer. Cover and cook gently until the fish is opaque in the center. (The cooking time will depend on the thickness of the fish, but you can figure on about 10 minutes per inch of thickness.) Gently remove the fish from the pan and drain on paper towels.

Rinse the pan and add about 1/2 inch of fresh water. Bring the water to the boil, add the corn and cook for 3 to 5 minutes until the corn is tender. Drain in a colander and put into a mixing bowl along with the scallions, parsley, jalapeno and potato. Add 3 tablespoons of oil, the milk, egg, lemon juice, paprika and salt and season to taste with pepper. Mix well. Flake the cod into the mixture and mix just to combine. Taste and adjust the seasonings.

Combine the cornmeal and a pinch of salt and pepper on a plate. Using about 1/4 cup for each cake, shape the fish mixture into 12 3-inch patties, each about 1 inch thick. Carefully dredge the patties in the cornmeal.

Lightly film a large frying pan with oil. Working in batches and adding a little oil for each new batch, cook the fish cakes over medium-high heat for 2 to 3 minutes on each side until the coating is lightly browned. Serve the fish cakes with the salsa.