-Saute cod or shrimp in butter. Set aside to cool.
-Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, When the butter foams, add the celery, onions, peppers and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
-In a small bowl, mix together The Dirty Gringo, mayonnaise, mustard, eggs, salt, pepper, then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines over them and stir to combine.
-Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
-Pre- heat oven to 350*, remove the fish cakes from the refrigerator, and bake the patties until they are golden brown, approximately 20-25 minutes. Serve with side of slaw
1/2 small head cabbage, shredded
1/4 cup Frank's chili sauce
1/2 cup Duke's Mayo
1 tsp scotch bonnet hot sauce
Mix all ingredients and S&P to taste, chill 1hr. Serve on the side or on top of your cakes