Eric Akis: Mashed potatoes, rockfish a marriage made from fridge

I scanned my refrigerator the other day, looking for inspiration on what to make for dinner, and that cold cupboard was pretty bare. There were a few bits and bobs in my produce drawer, including some local asparagus, my usual, wide array of condiments, eggs, Greek-style yogurt and not much else.

In this column, over the years, I’ve made mashed potato-based fish cakes with salmon, halibut and cod. But on this occasion I opted for B.C. rockfish fillets, because at my local seafood store they shimmered with freshness. The fish/potato mixture was then formed into cakes, coated in panko , and then fried in oil until golden and cooked through.

Place the potatoes, green onion, egg yolk, flour, Old Bay seasoning and salt in a bowl and mix to combine. Add the cubed rockfish and mix until well combined with the potato mixture. Note 2: Old Bay seasoning is a classic blend of herbs and spices often used to flavour fish/seafood dishes. It’s sold in tins in the herb/spice aisle of many supermarkets. If you can’t find it, your favourite seasoning salt/blend will also work in this recipe.

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