COOK IT.
01
Combine the flaked fish, garlic scapes, peppers, herbs and chipotle in a medium sized bowl and set aside.
02
In a separate bowl, combine the flour, cornmeal, baking soda, salt and pepper. Whisk together the buttermilk and leftover mashed potatoes, and stir into the dry ingredients just to combine. The batter should be the consistency of a gummy muffin batter.
03
Add enough batter to fish and veggies to bind the fresh ingredients together. Mix until just combined. Drop by spoonful into a pan of hot vegetable oil (medium) for 2 minutes per side until browned. Serve with chipotle mayo, guacamole, or pico de gallo.