GILL’S FISH CROQUETTES

1 large potato (about 1 heaping cup, peeled and diced) 1 Tbsp. butter 1 lb. fish fillets (any firm white fish, such as flounder, halibut or cod) 2 garlic cloves, minced finely Salt and pepper, to taste Pinch of fresh or dried dill weed 3/4 cup all-purpose flour, in a zipper-lock bag 1 egg, beaten in a bowl 1 cup bread crumbs, spread on a plate 3-4 Tbsp. olive oil 1 lemon, sliced

Serves 2 to 3, depending on appetite. Boil water in a medium saucepan, add diced potatoes and a pinch of salt, cover, bring back to a boil, then simmer for 10-12 minutes or until tender. Drain water; mash potatoes with a fork or masher. Let cool.

In a large frying pan, heat butter and 1 tablespoon of oil on medium heat, add garlic, saute 3 to 4 minutes, then add fish fillets. Cook fish approximately 3 to 4 minutes per side, or until opaque. Remove to a plate; let cool. Once cool, flake fish with a fork, then add to mashed potato. Add salt, pepper and dill weed to fish-cake mix. Using your hands or a wooden spoon (mixture will be gooey), gently mix everything together. Divide fish-cake mixture into 4 or 5 balls. Flatten each ball to an approximately 1-inch-thick cake. One at a time, carefully place each cake in the bag of flour and gently shake to coat. Remove cake from flour and dip in egg, coating well, then dredge in crumbs to coat top, bottom and sides. Place prepared cakes on a plate, lightly cover, and chill for 1 hour to firm up. Heat remaining 2 tablespoons of oil in a large frying pan. Fry cakes on medium heat until golden and crisp, about 4 to 5 minutes per side—do not overcrowd pan. Serve with a squeeze of lemon, a tasty mayonnaise-and-curry-powder dip, and a green salad. Garnish with parsley sprigs, if available.