Grind about a third of the white fish fillets and chop the rest. Place in a bowl and combine with butter, onion, egg, mayonnaise, mustard, parsley, pepper and celery salt. Add breadcrumbs gradually to cakes, using just enough to bind the mixture together. Too many breadcrumbs will result in dry cakes.
Form mixture into four cake portions by hand and flatten slightly. For ease in cooking, chill to set.
Heat butter in heavy bottomed sauté pan and cook cakes on each side until golden brown and cooked through. Remove from pan and pat dry with paper towel. Serve with chipotle mayonnaise. You can find the recipe link in this post.
Cuisine: Seafood |Recipe Type: Seafood
Making the Fish Cakes is a snap and the dipping sauce that sets this appetizer off and be found here.