24 Fisher Boy™ Fish Sticks
½ cup canned black beans, drained and rinsed
¼cup finely chopped red onion
1 jalapeño pepper, seeded and chopped fine
zest of 1 large lime
¼cup chopped cilantro
¼cup mayonnaise
¾ tsp. ground cumin
½ tsp. salt
¼ tsp. black pepper
vegetable oil for frying

Put fish sticks on a microwaveable plate and microwave on high for 3–4 minutes, or until fish sticks are thawed. Do not allow the fish sticks to get hot. Using a fork or potato masher, mash the black beans.

In a large mixing bowl, combine the fish sticks, mashed beans, and all of the remaining ingredients. Mix the ingredients well, using a large fork to break up the fish sticks into small chunks.

Form the fish mixture into small cakes (about 3 inches in diameter and ½ inch thick), pressing gently so that the cakes will hold together. Heat about 2 Tbsp. vegetable oil in a large (10–12 inch) skillet over medium-high heat until very hot, but not smoking.

Fry the cakes in the hot oil until golden brown, about 3 minutes on each side. Fry the cakes in batches and turn each cake over just once in the pan to avoid breaking.

Add more oil to the pan between batches, if necessary. Drain cakes on paper towels to remove any excess oil. Keep warm in the oven until all cakes are cooked and ready to serve. Serve with Mango Avocado Salsa (recipe follows).

1 large mango, peeled, seed removed and cut into small dice
1 large Haas avocado, peeled, seed removed and cut into small dice
¼ cup finely chopped red bell pepper
¼ cup finely chopped red onion
2 jalapeño peppers, seeded and chopped fine (you can leave seeds in, if you like it hot!)
1 clove garlic, minced
1 8-oz. can crushed pineapple, drained juice of 2 large limes
¼ cup chopped cilantro
½ tsp. salt

Combine all ingredients into a medium mixing bowl. Serve with Southwestern-Style Fish Cakes.