Frida Eilertsen's Fish Cakes
*Courtesy of the First Lutheran Church

4 c. ground fish; halibut, ling cod, or salmon
(Can be a mix of all- if using salmon it should be about 2/3 white fish (ling cod is great) to 1/3 salmon)
4 tsp. salt
1 tsp. nutmeg
4 tsp. butter, melted
4 c. ICE COLD evaporated milk
4 eggs
4 Tbsp. potato flour
4 Tbsp. very finely chopped, or ground w/ fish, onion
½ tsp. pepper
1 heavy duty mixer (Kitchen Aide, etc.)

Grind fish 3-4 times; add salt after the 1st grinding; also add seasonings (more salt may be added.) Put ½ the fish in large mixing bowl; add eggs 1 at a time, gradually adding very cold evaporated milk and melted butter. Repeat with rest of the fish batter. Start the mixer out slowly increasing speed to medium. This could take about ½ hour. Shape into oval cakes about 2" by
1 ½" and ½" thick. Fry in hot Crisco shortening (about ¼ to ½ inch deep)- 350°- about 2 min. each side or until brown and somewhat crispy. Repeat until all the batter is gone. Makes about 70 fish cakes.

Recipe courtesy of Knudson Cove Marina, Ketchikan, Alaska
http://www.knudsoncovemarina.com