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1
Tear bread into pieces and pulse to fine crumbs in a food processor.
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2
Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a shallow bowl for coating.
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3
Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped.
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4
Combine celery mixture with scant cup crumbs in bowl (for fish cakes).
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5
Pulse fish in processor until finely chopped (be careful not to process to a paste).
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6
Add fish to celery-crumb mixture along with egg, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring until combined well.
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7
Season bread crumbs in shallow bowl with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
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8
Gently shape fish mixture into 4 (4-inch) patties (mixture will be soft) and coat well with seasoned bread crumbs.
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9
Chill, uncovered, on a wax-paper-lined large plate 10 minutes.
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10
Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turning over once, until golden brown and cooked through, 8 to 10 minutes total.
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11
Repeat with remaining 1 1/2 tablespoons oil and 2 fish cakes, wiping out skillet with a paper towel between batches.
