This recipe grew out of a love for crab cakes and being removed from the coast and ready access to catching crabs I came up with this recipe. Furthermore, it is an excellent way to use left over fish!

Fish Cakes ala TrapperP
1 CP left over white fish (I really like to use halibut, should any be left!)
1/2 CP Pepperidge Cornbread stuffing mix
1 egg
1 TBS onion, minced finely
1 Tsp green pepper, minced finely
Old Bay seasoning or Cajun seasoning to taste
Salt & Pepper to taste.
Mince up the fish into small pieces, add remaining ingredients, mixing well. Now add a table spoon of mayonnaise and enough heavy cream to make into cakes or patties. Don't make it too wet, you want it to barely hang together. None of this is really critical but I would stick to the 2 parts fish one part stuffing mix - everything else can be more or less to taste.
Heat shortening - I like to use 1/2 oil and 1/2 butter - in a heavy skillet and brown well, about 3 minutes on each side for a 1/2 inch patty, and turn carefully but only once.. Best served warm, especially if you serve on a toasted hamburger bun with lettuce and a good Tartar sauce! You may find yourself cooking fish just to have 'leftovers!' And please if you do this with other types of fish be sure and let us know how it works. I've tried it with largemouth bass, grouper and halibut - maybe once with lingcod but not sure. My all time favorite is the halibut but halibut is good anyway you fix it!

Sounds yummy!! My grandma used to run raw fish fillets through a hand meat grinder and the bones would stay on one side of the plate and the meat would come through. Then she made the patties...much like you do.

the chef