New England is famous for its fish cakes, usually made from cod. But we just can't get them around here. So, I had to make some with a freshwater species of fish. They came out really good, and so, as always, I share. For those of you who live far from the ocean, here is a recipe that uses freshwater fish to make a very tasty, and moist fishcake.

lb Whitefish Fillet
1 tsp Kosher Salt
3 tbs. milk
tsp. Granulated Garlic or tsp. freshly minced Garlic
tsp. Granulated Onion Powder or 2 tbs. Freshly minced Onion
tsp. Old Bay Seasoning
1/4 tsp. fresh basil
1 pinch Cayenne Pepper (optional)
1 large egg
1/8 cup all purpose Flour
1/8 cup dried Bread Crumbs
3 tbs. Cooking Oil

Makes three generous fish patties.

Remove the skin from the whitefish fillet and inspect for, and remove any bones. Use the skin to make cacklin's.

Chop the whitefish into small chunks and place in a large bowl. Add the remaining ingredients and gently stir until all is mixed. You want the mixture to still be chunky.

Heat three tablespoons of cooking oil in a pan over medium heat. Turn heat setting to low. Place three heaping teaspoons of the fish mixture into the pan and press out like a hamburger patty. Cook for four minutes. Flip and cook another four minutes.

The cooked patty can be served alongside your favorite sides, or on a but with mayo, tartar sauce, or ketchup. It's also great with tartar sauce on one side and a good slaw on the other. Another way to serve this is to break up the cooked patty and place in a softened corn tortilla with peppers, and hot sauce to make a fish taco.