No dux were hurt during the preparation of this dish.
I've made a bunch of fish cakes since my last post of them. Never, I mean never folks, have they been this good. Food process 8 oz shrimp and 10-12 oz white fish (I had swai) along with 2 egg whites, and a few chopped scallions. With wet hands, form 6 patties and coat them with the most special bread crumbs you can come up with (I made some from leftover Pillsbury buttermilk biscuits). Salt and pepper them to taste and fry in 1/4 inch oil about 2 minutes per side. They were crispy on the out ... soft and delicate at the in.
One of the things I've discovered is that I like my cakes to be less shrimp than white fish (flounder, catfish - both are good - swai is better).