Above water

My mom used to make cod fish cakes. She would soak the fish, it came in alittle wooden box and was very salty..She would grind it up mix an egg and some flour, salt,onion, and fry them on the stove, every Friday.

Fish cakes 1 pound 1-inch-thick halibut fillets 6 tablespoons olive oil 1 cup chopped green onions 3 drained canned sardines, chopped (about 2 tablespoons) 3 tablespoons chopped fresh parsley 2 tablespoons all purpose flour 2 large garlic cloves, chopped 1 1/2 teaspoons grated lemon peel 2 1/2 cups fresh breadcrumbs made from crustless French bread 1 large egg Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels. Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere. Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Serve with Caper Parsely sauce: 2/3 cup olive oil 6 tablespoons drained capers 6 tablespoons chopped fresh parsley 6 anchovy fillets, chopped 1/4 cup fresh lemon juice 2 large garlic cloves, halved

there are differnt kinds of recipes but one thing that is a must is plenty of flour and eggs

350g (12oz) Mashed Potatoes 275g (10oz) Haddock or Salmon 600ml (1 pint) Milk 15g (½ oz) Butter 1 Onion 1 Egg 1 tbsp Capers 1 tbsp Fresh Parsley 50g (2oz) Flour Wholemeal Breadcrumbs Salt & Black Pepper Poach the fish in the milk for 5-7 minutes until tender.Remove the skin and any bones from the fish, then flake.Fry the finely chopped onion in butter until transparent. Combine the fish, mashed potato, onion, chopped parsley and capers, ensuring that the fish remains in flakes, season well.Shape into cakes and dip in beaten egg, then into well season flour, then back into the egg and coat with breadcrumbs.Grill gently for 5 minutes on each side until browned.