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1
Place potatoes in a pot and cover with cold water.
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2
Put a lid on the pot and bring the water up to a boil.
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3
Salt water and cook potatoes until tender, 15 minutes.
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4
Bring 1/2-inch water to a simmer in a large nonstick skillet.
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5
Zest a lemon and reserve.
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6
Cut lemon and season the fish the some lemon juice and salt and add to the simmering water.
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7
Cover pan and cook fish 8 minutes.
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8
Remove and flake fish into a bowl.
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9
Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil.
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10
To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish.
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11
Add egg and 1 cup of the bread crumbs.
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12
Form 8 fish patties and toss in remaining bread crumbs to set the patties.
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13
Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
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14
Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven.
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15
Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes.
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16
Add in flour and cook a minute more.
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17
Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
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18
Drain cooked potatoes and return to hot pot.
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19
Add in remaining butter, garlic and 1/4 cup cream or half & half.
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20
Mash and season the potatoes with salt and pepper.
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21
Fold in spinach leaves until they all wilt into potatoes.
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22
To serve, pile spinach mashers on plates and top with patties and gravy.
