Ingredients
- 2 2 pounds russet potatoes, peeled and cut into large chunks*
- 2 Tablespoons 2 Tablespoons butter
- 6 6 green onions, trimmed and finely chopped (about 3/4 cup)
- 1 pound 1 pound skinless Alaska Halibut, cut into large pieces
- 1 1 large egg, beaten
- Salt and freshly ground black pepper, to taste
- 3/4 cup 3/4 cup (3 oz.) instant polenta, divided
- Vegetable oil, as needed for frying
Servings:
Units:
Instructions
- Cook the potatoes in lightly salted boiling water until tender. Drain potatoes; transfer to a large bowl. Mash the potatoes; let cool
- slightly. While potatoes are cooling, melt butter in a medium pan. Add green onions and cook over medium heat for 3 to 4 minutes, until
- softened. Remove onions; add halibut and cook until opaque throughout, breaking fish into chunks while cooking.
- Add the green onions and halibut, along with any remaining butter from pan, to the potatoes. Mix well; add beaten egg and 2 tablespoons
- polenta. Season with salt and pepper, to taste. Form into 16 cakes (2-1/2 inches wide) using 1/4 cup portion to form each cake. Sprinkle
- the remaining polenta onto a large plate; lightly coat the fish cakes in polenta.
- Heat a thin layer of vegetable oil in a large pan over medium heat. Add the fish cakes in batches, cooking about 3 to 4 minutes per side,
- until browned and cooked through.
- *Note: 3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.
- Photo by Steve Lee
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