DIRECTIONS
Put the grated potatoes in a colander and sprinkle them with the TBSP. of salt.
Let them sit for about 15 minutes, tossing and squeezing occasionally.
Combine the weakfish, basil, pepper, and a little more salt.
Heat a nonstick skillet over medium heat for 5 minutes.
Place the potatoes in a kitchen towel and squeeze out as much remaining moisture as possible.
Combine them with the fish.
Melt 1 TBSP. of butter and 1 TBSP. of oil in the skillet.
Keeping the heat on medium, add the fish and potato mixture and flatten out into a cake.
Cook for 10 minutes, then slide the cake onto a large plate and cover with another plate of equal size.
Add the remaining olive oil and all but a bit of butter to the skillet.
When the butter melts, invert the plates and slide the cake back into the skillet.
Cook another 10 minutes, then slide onto a serving plate.
Spread the remaining bit of butter on top and serve immediately, or keep warm in a 200 degree oven for 1 hour, or serve at room temperature.
Serves 4.