This recipe was adapted from Mariner’s Menu Choice Fish Cakes recipe.
Melt margarine in medium saucepan over medium heat. Saute onion and celery until tender. Remove from heat. Add parsley, bread crumbs, egg, salt, pepper, ginger and raw fish. Blend well. Stir in milk. Gently fold in flaked fish. Form into 6 to 8 cakes and roll lightly in cracker crumbs.
Fry in hot oil, 375 F, until brown on one side, about 5 minutes. Turn and report on other side. Drain on paper towels. Serves 6 to 8.