tartar sauce and fish cakes

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.

potatoes, parsley and onions

cod in steamer

fish cake mixture

making fish patties

patties ready for the fridge

fish cake dinner

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
  • Salt
  • 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.
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18 thoughts on “tartar sauce and fish cakes

  1. trishlee75 says:

    I can’t wait to try this recipe. I love crab cakes but crab isn’t always in season (or on sale). Homemade tartar sauce is always the best! Thanks for sharing!


  2. Want some right now! 😀


  3. spainandme says:

    Love your fishcakes. I’m always looking for new recipes. Thanks!


    • You’re welcome. I’ve been having great fun trying recipes I find on blogs, and not because of a shortage of cookbooks! It’s great when you can share ideas like this. I always add interesting recipes to my recipe program – Pepperplate. It’s such a fabulous program that I did a post about it. Thanks for stopping by! I love your post about a blue village. Can you imagine everyone actually agreeing to that anywhere else?


  4. Lucy says:

    Mmm, these look delicious! My family and I are big fans of fish cakes – we make ours a bit differently to yours (http://conorbofin.com/2011/10/14/i-blame-the-catholic-church/) however I’m loving the idea of djion mustard. Great photos too 🙂


    • Thanks. I checked out the recipe you mentioned and I’m anxious to try some variations. I will say that by cooking the fish and including an egg in the mix, they do hold together very well. Glad you like the photos.


  5. ndjmom says:

    Sounds delicious, but I normally don’t have all those ingredients like cornichons, don’t even know what those are.


    • Cornichons are cute, sweet little pickles, otherwise known as gherkins. They are often seen as a garnish with sandwiches. Also, you could substitute another hot sauce for the Sriracha, since you only use 5 drops! It is worth making. Thanks for commenting!


  6. These look delish! I wish the rest of my family would eat fish.
    And no, I did not intend for that to rhyme!


  7. Say Gudday says:

    Tartar sauce was a staple of my young life, growing up in Australia.


  8. Bravo! Beautiful!


  9. turkolicious says:

    Yum. Our family tradition is salmon cakes but these sound great and the tartar sauce definitely worth a try. Thanks for cooking this recipe and passing it on….


  10. These look so yummy!!!


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