Don’t forget the hot sauce

Fish is a lovely thing, isn’t it? Healthy, tasty, plus you can catch it on your own. I won’t be doing too much catching anytime soon with this weather, though. I was headed to Aquinnah when I noticed a little white sign placed for people to see at Beetlebung Corner, right before the Chilmark Post Office. This sign means that Stanley’s is open, and I would be making my wife very happy with some delicious treasures from the big blue. 

For all you washashores out there, when I say Stanley’s, I obviously mean Menemsha Fish Market. My wife and I have been in the mood for some good ol’ cod. Stanley’s is always so warm. The genuine human interaction there made me feel so warm that I forgot it was winter for a few minutes. After a gander at the Godzilla-size lobster, it was my turn to place my order. I got my one pound of cod and a couple of fillets of grouper, then headed home.

I took the fish out of the bag, patted it dry, and seasoned both sides with a chili-lime seasoning blend I’d found. Feel free to use any seasoning you prefer, even just salt and pepper. I melted a stick of butter in a pan on low heat. Once it was melted, I placed the fish in, and continued cooking it on low to medium-low heat. I was basically poaching it, and every so often I basted it with the butter from the pan. 

Cook the fish to an internal temp of 145°, and enjoy it with any sides you see fit. Fortunately for me, there were leftovers. Leftover whitefish … hmm … all of sudden, a distant memory popped into my brain like a freight truck: Fish Cakes and Eggs! One of my favorite dishes from my missed and deeply loved Aquinnah Shop. 

I boiled five small to medium yellow potatoes. Once they cooled a bit, I removed the skin by hand, then placed them in a bowl. I took out the leftover fish from the fridge, mixed it together with the potatoes, and seasoned it with a dash of celery salt. Next, I formed the mixture into patties, making sure they weren’t too thick. I grabbed a pan, added enough oil to cover the bottom completely, and fried them on each side till they were golden brown (cook to your liking). As they cool on the plate, you can fry up a couple eggs however you like –– scrambled, over hard, medium, or easy. 

Fish Cakes and Eggs, baby, and don’t forget the hot sauce. Oh, one more thing: Any of those new to the Island or who haven’t had this dish yet, get to it, you’re missing out!