Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow — or a tart splash of lemon. Joan Nathan

Full Recipe

Nova Scotia Fish Cakes - Biga

Author

Joan Nathan | 2012-09-12

Source

https://cooking.nytimes.com/recipes/12752-nova-scotia-fish-cakes

ℬ For more great recipes like this one, be sure to check out https://biga-app.com. Mangia!