In large pot, boil water with salt and seasonings (liquid crab boil is good). You want this water to taste stronger than you want the fish to be.

Put a large onion and potatoes in the water and boil for about 10 minutes.

After putting the fish fillets in either cheese cloth or an onion sack, add them to the pot and boil everything for 10 more minutes.

While the fish and potatoes are boiling, chop the onion (I used red for color), bell pepper, green onion tops, and garlic.

Check the potatoes for softness. If they are not ready, turn the heat/fire off and let everything soak for a while longer and continue to check the potatoes. Remove all when potatoes are done and put potatoes in cold water.

Flake the fish into bits or use a processor if you prefer a smoother cake.

Mix fish and vegetables in a large bowl.

Peel 2 potatoes, cut into small pieces, and add to bowl.

Salt and pepper to taste.

Add fresh lime juice to moisten the mixture for easy patting.

With your hands, mash the potatoes into the fish mixture.

If the consistency will not stick together, you may add a whipped egg.

In heavy skillet, on med-high heat, add about 1/8 inch olive or vegetable oil.

Quickly brown one side of patties, then carefully flip to brown other side.

Lower the temp, cover and let cook for several minutes to cook through the inside.