Poach fish in lightly salted water. Remove from pan and flake.
Melt butter in medium saucepan over medium heat. Sauté onion and celery until tender. In a bowl, add sautéed onion, celery, Teriyaki sauce, parsley, 1 cup crumbs, egg, salt, pepper, cayenne and ginger. Blend well. Stir in milk. Gently fold in flaked fish. Form into 8 cakes and roll lightly in bread crumbs.
In a skillet, heat oil to 350° F. Fry cakes until brown, about 3-4 minutes. Turn and cook another 3-4 minutes or until done. Drain on paper towels.
Contributed by Joyce Taylor