Carefully turn the fish over and pat the remaining potato mixture on each piece.

Press 1 tablespoon of the potato mixture to form each pancake.

When the oil is hot, add the potato mixture and toss to coat.

Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil.

These are usually made from the same potato mixture used in cepelinai.

Spoon the potato mixture into the center of each and set aside.

When the oil is hot, add half the potato mixture.

Form the potato mixture into small patties, about three inches across.

Repeat until remaining olive oil and potato mixture are used up.

Season the potato mixture with salt and pepper to taste.