Frida Eilertsens Fish Cakes
4 c. ground fish; halibut, ling cod, or salmon
(Can be a mix of all- if using salmon it should be about 2/3 white fish (ling
cod is great) to 1/3 salmon)
4 tsp. salt
1 tsp. nutmeg
4 tsp. butter, melted
4 c. ICE COLD evaporated milk
4 eggs
4 Tbsp. potato flour
4 Tbsp. very finely chopped, or ground w/ fish, onion
½ tsp. pepper
1 heavy duty mixer (Kitchen Aide, etc.)
Grind fish 3-4 times; add salt after the 1st grinding; also add seasonings (more
salt may be added.) Put ½ the fish in large mixing bowl; add eggs 1 at a time,
gradually adding very cold evaporated milk and melted butter. Repeat with rest
of the fish batter. Start the mixer out slowly increasing speed to medium. This
could take about ½ hour. Shape into oval cakes about 2" by 1 ½" and ½" thick.
Fry in hot Crisco shortening (about ¼ to ½ inch deep)- 350°- about 2 min. each
side or until brown and somewhat crispy. Repeat until all the batter is gone.
Makes about 70 fish cakes.