Lake Superior Whitefish Cakes

• 1 1/2 lb. whitefish fillets
• 1/2 c. diced onion
• 1 egg or 2 egg whites
• 3 Tbsp. flour
• 1/3 c. milk
• 1 tsp. Lawry's seasoned salt
• 1 c. bread crumbs (to roll)
• vegetable oil (to cook)
• 1/4 tsp. thyme
• turmeric (sprinkle)
• 1/4 tsp. marjoram
• 1/4 tsp. ground mustard
• 1/4 tsp. nutmeg
• 1/4 tsp. mace
• 1/4 tsp. pepper
• 1/4 tsp. tarragon

1. Using chopping board, chop whitefish into flakes, putting in bowl as you go.
2. Chop onion; add to bowl.
3. Beat egg.
4. Stir into fish mixture.
5. Stir in flour and spices.
6. Gradually add milk, stirring until mixture is light and fluffy.
7. Heat oil at 375u0b0
8. or when a drop of water sizzles.
9. Dip spoon in cold water, then in fish mixture to scoop out cakes.
10. Roll in bread to cover.
11. Fry in hot oil turning once, about 4 minutes
12. on each side, depending on how large they are.
13. Drain on paper towel before serving.
14. Great with a cheese sauce, creamed peas, tartar sauce or a brown butter sauce.
15. Also great as an appetizer served hot or cold (making smaller balls).

whitefish fillets, onion, egg, flour, milk, salt, bread crumbs, vegetable oil, thyme, turmeric, marjoram, ground mustard, nutmeg, mace, pepper, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316985 (may not work)