Recipe for pan-fried fish cakes with homemade tartar sauce

karoline boehm goodnick for the Boston Globe

March 12, 2013

1 minute to read

Serves 4

SAUCE

½cup mayonnaise ¼cup dill relish1tablespoon chopped fresh dillGenerous squeeze of lemon juice, or more to tasteDash of hot sauce, or more to taste

1. In a bowl, whisk the mayonnaise, relish, dill, lemon juice, and hot sauce.

2. Taste for seasoning and add more lemon juice or hot sauce, if you like.

CAKES

3pieces roast cod, hake, haddock, or pollock (including topping), coarsely chopped ¼cup mayonnaise1egg yolk1teaspoon Dijon mustard Salt and pepper, to taste1cup panko (bread crumbs)4tablespoons vegetable oil2tablespoons chopped fresh parsley

1. In a bowl, combine the cod, mayonnaise, egg yolk, mustard, salt, and pepper. Mix well. Gently shape the mixture into 8 cakes. Transfer to a platter and refrigerate for 30 minutes.

2. In a shallow bowl, spread the bread crumbs and dredge the cakes in them, using your hands to press them on.

3. In a large nonstick skillet over medium heat, heat 2 tablespoons of the vegetable oil. Add 4 cakes and cook for 3 minutes on a side or until golden brown. Transfer to a platter. Cook the remaining 4 cakes in the remaining 2 tablespoons oil in the same way. Sprinkle the cakes with parsley and serve with tartar sauce. Tony Rosenfeld