1 lb. Iceland haddock
1 raw egg
1 sm. onion, chopped
1/2 green pepper, cut up
Parsley, black pepper and seafood seasoning (optional)
1/2 stick butter
1 can cream of celery soup
1 1/2 sticks celery, cut up
5 tbsp. cracker meal
2 hard-boiled eggs, diced
5 slices bread, crumbled
1 tbsp. Worcestershire sauce

Thaw fish, boil 10-15 minutes. Drain and put on paper towels. Fry onion, green pepper, celery in butter. Put rest of ingredients in bowl, add onions, pepper, celery and fish mix. Form into round or oblong cakes. Put on plate in refrigerator for few hours. Fry in Crisco. Averages 12-13 cakes. Can be frozen if you don't want to use all of them right away.