The key to a great fish cake is the quality of the fish used, as well as limiting the ”filler” to allow the subtle flavor of the fish to shine through. The problem however is that the filler holds the fish cakes together when you are sautéing them. Baking the fish cakes instead helps them stay together, and gives you a lighter taste. Dip it in this Southern Comeback Sauce and you have the start of a classic Southern dinner.
For a detailed recipe see: farmtojar.com/...
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