1/2 Each chopped Yellow Onion 1 Pound Fresh, chopped 1 inch White Fish 1 Ounce minced Dill, fresh 2 Ounce minced Parsley, fresh 1/4 Cup All Purpose Flour 2 Tablespoon Melted Butter 1 Teaspoon Salt 1/2 Teaspoon Black Pepper 1 Each whisked Eggs
Process the onion finely in the bowl of a food processor. Add the fish, dill, parsley, flour, egg, 2 tablespoons of melted butter, salt, and pepper and pulse until ground medium fine. Transfer the mixture to a bowl and refrigerate, covered, for at least 1 hour and up to 4 hours (the longer you refrigerate the fish mixture, the greener the fish cakes will be). Scoop mixture in #70 scoop and roll delicately into smooth balls and toss gently in a flour salt mix to cover. Fry in batches about 8 at a time, in a 400 degree fryer for 45 seconds. Toss with a little salt and place on sheet tray to be baked on site.