2 T olive or canola oil, more for frying
2 garlic cloves, smashed and peeled
1 lb of firm white fish (I get the wild caught Alaskan cod at TJ’s)
1/2 + 1/4 t kosher salt
1/4 t black pepper
2 T dry white wine
2 T water
1 lb russet potatoes, peeled and thinly sliced (2 C)
3 T roughly chopped cilantro
3 T roughly chopped basil
1 scallion, white and green parts, finely chopped
finely grated zest of 1 small lime
1/3 C panko bread crumbs
1/2 C all-purpose flour
lime wedges, for serving (optional)
In large skillet, over medium heat, fry garlic in oil , till brown along edges, about 2 mins.
Season fish with 1/2 t salt and the pepper, add to the pan and cook 1 min.
Add wine and water, turn heat to low, cover and cook till fish is just cooked through and flakes easily. Don’t overcook.
Remove fish, keeping garlic and liquid in the skillet.
Add potatoes to the skillet, the 1/4 t salt and enough water to cover.
Bring to a boil, reduce to simmer, cover and cook till tender, about 15 mins.
Drain potatoes and garlic and place in a large bowl, and roughly mash.
Flake fish and add to potatoes.
Add the eggs, cilantro, basil, scallion, cayenne, lime zest and panko, and combine.
Cover and chill for at least 3 hrs.
Place flour in a rimmed plate.
Form generous 1/4 C fish patties about 1/2 ” thick.
Dip patties into flour and lightly coat each side.
In a nonstick skillet, heat 1/8″ oil on medium heat.
Fry the patties till golden brown and remove to a paper-towel-lined plate.
Serve immediately, with lime wedges, if desired.