Recipe for pan-fried fish cakes with homemade tartar sauce

karoline boehm goodnick for the Boston Globe

Serves 4


½ cup mayonnaise
¼ cup dill relish
1 tablespoon chopped fresh dill
Generous squeeze of lemon juice, or more to taste
Dash of hot sauce, or more to taste

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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.


3 pieces roast cod, hake, haddock, or pollock (including topping), coarsely chopped
¼ cup mayonnaise
1 egg yolk
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 cup panko (bread crumbs)
4 tablespoons vegetable oil
2 tablespoons 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