2 lb. flounder, pollock, cod, haddock, or any white flaky fish
1/4 cup finely diced onion
1 clove garlic, finely chopped
1 medium celery rib, very finely diced
1 tbsp. coarsely chopped fresh flat leaf parsley
1 cup fresh bread crumbs (not dried)
1/4 tsp. salt
1/2 tsp. cracked black pepper
1/3 cup mayonnaise
1 heaping tbsp. Dijon mustard (smooth, not grainy)

Steam fish until just firm but fully cooked. Let cool and break up into coarse lumps. About like you would for lump crab meat.

In a large bowl with flaked fish, add onion, garlic, celery, parsley, bread crumbs, salt and pepper. Toss lightly, being careful to no not overwork.

Add mayonnaise and Dijon mustard and fold through, again, being careful to not overwork.

Divide into four large or six medium cakes. Again being careful to not overwork when forming them.

Lightly flour on both sides and pan fry in butter until golden.

Submitted by: George Barnhart