Most people would title this recipe fish cakes and tartar sauce, but those people haven’t tasted this tartar sauce. Don’t get me wrong – the fish cakes are excellent – really excellent! But the tartar sauce – oh my! I had no experience making fish cakes, but after seeing a great recommendation by a fellow blogger at Cooking in Sens, I decided to give them a try. The recipe looked like a winner and the photos were lovely. I made a grocery list, did my shopping and cooked these for dinner last night. I am so glad that I did.
Drat. I forgot to take a picture of the fish cakes in the frying pan, and they looked good. Trust me. Give this recipe a try. You won’t be disappointed! Thanks again to CookinginSens.
Perfect Fish Cakes and Tartar Sauce
- 1/2 cup cornichons, (aka gherkins) finely chopped
- 2 spring onions, finely chopped
- 5 drops Sriracha sauce (or other hot sauce)
- 1 tsp lemon juice
- 1 tbsp Dijon mustard
- 1 cup mayonnaise
- Salt and pepper to taste
- 2 lbs fresh cod
- 1 lb potatoes, boiled and mashed
- 1 spring onion, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp flour plus extra for dusting
- 1 egg, beaten
- Peanut oil
- To make the tartar sauce, mix together the cornichons, onions, Sriracha, lemon juice, mustard, mayonnaise, salt and pepper, then refrigerate.
- Steam the cod for about 10 minutes until it flakes, then mix with the potatoes, onion, parsley, flour, egg and salt.
- Form into cakes, dust with flour and refrigerate for 30 minutes. (I used a large ice cream scoop to measure out the fish mixture before forming the patties.)
- Fry the fish cakes in the peanut oil until brown and crusty. Serve with the tartar sauce.