Ingredients
Method
Prepare the Tartar Sauce
- In a small bowl, mix mayonnaise, chopped pickles, capers, parsley, lemon juice, and garlic powder. Refrigerate while preparing the fish cakes.
Make the Fish Cakes
- Place fish chunks in a food processor and pulse 8-10 times until roughly chopped. You want some texture, not a smooth paste.
- Transfer fish to a large bowl and add panko, beaten egg, mayonnaise, mustard, chives, dill, lemon zest, lemon juice, salt, and pepper.
- Gently fold ingredients together with a fork until just combined. Don't overmix.
- Form mixture into 8 patties about 3 inches wide and 1/2 inch thick. Place on a plate and refrigerate for 30 minutes.
- Heat oil in a large skillet over medium-high heat. When oil shimmers, add fish cakes without crowding the pan.
- Cook for 3-4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
Notes
Fish cakes can be formed and refrigerated up to 4 hours ahead. For extra crispiness, dust patties lightly with flour before frying. Leftover fish cakes keep in the refrigerator for 2 days and can be reheated in a 350°F oven.