👨‍🍳 Instructions

1. 1

   Ensure the fish is very dry. Pat it thoroughly with paper towels.

   💡 Tip: Excess moisture can make the fish cakes fall apart.
2. 2

   In a food processor, pulse the fish until finely minced. Add the egg, salt, nutmeg, and white pepper, and pulse to combine.

   💡 Tip: Do not over-process; some small fish chunks are acceptable.
3. 3

   With the food processor running, slowly stream in the milk. Add the potato starch and process until the mixture forms a smooth, thick paste.

   💡 Tip: The consistency should be firm enough to hold its shape.
4. 4

   Cover the mixture and chill in the refrigerator for at least 30 minutes. This helps the cakes hold together during frying.

5. 5

   Heat the butter or oil in a large non-stick skillet over medium-high heat.

   💡 Tip: Use enough fat to prevent sticking.
6. 6

   Using a large spoon dipped in warm water, scoop out portions of the fish mixture. Shape them into small, round patties (about 2 inches in diameter and 1/2 inch thick).

   💡 Tip: Dipping the spoon in water prevents the mixture from sticking.
7. 7

   Carefully place the fish cakes into the hot skillet, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, until golden brown and cooked through.

   💡 Tip: Lower the heat if they brown too quickly.
8. 8

   Remove the fish cakes from the skillet and drain on paper towels. Serve hot.

   💡 Tip: Keep cooked fish cakes warm in a low oven while frying the rest.