Summer Fish Cakes

Directions

1. 1
   Heat one tablespoon of the oil in a skillet, add the onion and pepper and saute until tender but not brown.
2. 2
   Break the fish into small chunks in a bowl.
3. 3
   Fold in the onion and pepper, then fold in the mayonnaise, lemon juice, parsley and salt and pepper to taste.
4. 4
   Form the mixture into eight cakes.
5. 5
   Beat the egg in a shallow bowl.
6. 6
   Put the bread crumbs on a plate.
7. 7
   Dip each fish cake first into the egg to coat, then into the bread crumbs, spooning them over the fish cake to coat it.
8. 8
   Handle the fish cakes gently because they are fragile.
9. 9
   Put the fish cakes in the refrigerator for one hour.
10. 10
    Heat the remaining oil in a nonstick skillet.
11. 11
    Saute the fish cakes in the oil over medium-low heat until golden, turning them once.
12. 12
    Serve with tartar sauce or salsa on the side.