Best Fish Cakes with Tartar Sauce

Updated: Oct 24


What do you do when your husband goes fishing and comes home with lots of Striped Bass? Well, I have grilled it, curried it, baked it, and sauteed it, so I decided to come up with something new for us and created Best Fish Cakes with Tartar Sauce. I pan cooked the fish along with some scallions and then mixed it with potatoes, mustard, and a few other goodies. Once cooked, I served them with my favorite tartar sauce. They were delicious and a great change of pace. This recipe would also work well with Cod or Haddock.


Ingredients for Best Fish Cakes with Tartar Sauce:


Fish:

1 pound fresh Striped Bass cut into equal-sized chunks

2 tablespoons olive oil

1 pound russet potatoes

1 egg

3/4 cup plain panko

4 scallions, thinly sliced

1 shallot, minced

2 cloves garlic, minced

zest of 1 lemon

1/2 teaspoon chopped fresh thyme leaves

3/4 kosher salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

canola oil


Tartar Sauce:

1 cup mayonnaise

3 teaspoons white wine vinegar

3 teaspoons lemon juice

3 teaspoons capers, rinsed, dried, and chopped

1 tablespoon chopped shallots

2 teaspoons grainy mustard

1 tablespoon minced pickles

kosher salt

black pepper


Time-Saving Tips: Prepare and refrigerate the fish cakes a few hours before cooking. Prepare the tartar sauce in advance, too.


Let's see what we need.


We're ready to cook.


Combine the ingredients for the tartar sauce and refrigerate.


Wash and dry the potatoes. Using a fork or knife, poke all over. Place the potatoes on a paper-towel-lined microwave-safe dish. Cover them with another paper towel. Microwave on high for 12 minutes; turn halfway. When cool enough to handle, peel off the skin. The longer you wait to peel the potatoes, the harder it will be. Mash or rice the potatoes and set aside.


Saute the scallions and shallot in the olive oil for 2 minutes; stir in the garlic. Add the fish, salt, pepper, and cayenne. Saute until fish is cooked. Break up and flake the fish into smaller pieces; let cool for 20 minutes.


Combine the fish, potatoes, Dijon, egg, lemon zest, and thyme.


Divide mixture into equal-sized balls. Then shape them into"cakes" roughly 2 inches wide and 1/2 inch thick. Refrigerate the cakes for an hour.


Coat each fish cake with the panko. Gently press the panko to adhere to them.


Set up a workstation at the stove with a sheet pan lined with parchment paper and a rack. If you don't have a rack, skip the parchment paper and line the pan with paper towels. Add 1/2 inch of oil to the pan. When hot, add the fish cakes and cook until golden.


They're ready! Best Fish Cakes with Tartar Sauce are so delicious. There are a few steps, but most of them can be done in advance, which I always love.

Enjoy!


Best Fish Cakes with Tartar Sauce:


Fish:

1 pound fresh Striped Bass cut into equal-sized chunks

2 tablespoons olive oil

1 pound russet potatoes

1 egg

3/4 cup plain panko

4 scallions, thinly sliced

1 shallot, minced

2 cloves garlic, minced

zest of 1 lemon

1/2 teaspoon chopped fresh thyme leaves

3/4 kosher salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

canola oil


Tartar Sauce:

1 cup mayonnaise

3 teaspoons white wine vinegar

3 teaspoons lemon juice

3 teaspoons capers, rinsed, dried, and chopped

1 tablespoon chopped shallots

2 teaspoons grainy mustard

1 tablespoon minced pickles

kosher salt

black pepper

Combine the ingredients for the tartar sauce and refrigerate.

Wash and dry the potatoes. Using a fork or knife, poke all over. Place the potatoes on a paper-towel-lined microwave-safe dish. Cover them with another paper towel. Microwave on high for 12 minutes; turn halfway. When cool enough to handle, peel off the skin. The longer you wait to peel the potatoes, the haEder it will be. Mash or rice the potatoes and set aside.

Saute the scallions and shallot in the olive oil for 2 minutes; stir in the garlic. Add the fish, salt, pepper, and cayenne. Saute until fish is cooked. Break up and flake the fish into smaller pieces; let cool for 20 minutes.

Combine the fish, potatoes, Dijon, egg, lemon zest, and thyme.

Divide mixture into equal-sized balls. Then shape them into"cakes" roughly 2 inches wide and 1/2 inch thick. Refrigerate the cakes for an hour.

Coat each fish cake with the panko. Gently press the panko to adhere to them.

Set up a workstation at the stove with a sheet pan lined with parchment paper and a rack. If you don't have a rack, skip the parchment paper and line the pan with paper towels. Add 1/2 inch of oil to the pan. When hot, add the fish cakes and cook until golden.

Time-Saving Tips: Prepare and refrigerate the fish cakes a few hours before cooking. Prepare the tartar sauce in advance, too.

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