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.

18 thoughts

  1. 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!


    1. 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?


    1. 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.


    1. 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!


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