I know what you're thinking when you see the title. Traditional crab cakes aren't kosher, but these fish cakes capture all that golden, crispy goodness you're craving without breaking any dietary laws. I use a combination of cod and salmon that gives you the flaky texture and mild sweetness that makes these patties so irresistible. The idea came to me during Rosh Hashanah prep when I wanted something elegant but not too heavy before the main meal. My grandmother used to make fish patties, but hers were dense and kind of bland. These are different. The secret is using fresh fish instead of canned, and adding just enough breadcrumbs to hold everything together without making them heavy. A touch of lemon zest brightens the whole thing up. What really makes these work is the technique. You want to handle the mixture gently so the fish stays in nice chunks rather than turning into paste. I form them and let them chill for about 30 minutes before cooking. This helps them hold together when they hit the hot oil. The tartar sauce is dead simple but way better than anything from a jar. Serve these as an appetizer with drinks, or make them the star of a light dinner alongside roasted vegetables and rice pilaf. They're perfect for Shabbat lunch too since you can make them ahead and serve at room temperature.