From our favorite new cookbook, Within the Wild, from mother/daughter duo Kirsten Dixon and Mandy Dixon, we get this take on "fish and chips". They make these delicious fish cakes from these smaller pieces of fish and never waste a bit. These cod cakes are great to serve at luncheon with a beautiful salad or at bar appetizer hour with a collection of dips. They've used shrimp (again, usually miscellaneous scrap pieces) to bind the cakes rather than eggs or crackers.
Beer Battered Cod Cakes
