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
- 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.
Time To Be Inspired 
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!
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You’re welcome. And thanks for the comment. I’ve never made crab cakes, but now I’m ready to give them a try!
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Want some right now! 😀
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I know we’ll have them again soon – still have some tartar sauce to use! Thanks for commenting! Terri
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Love your fishcakes. I’m always looking for new recipes. Thanks!
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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?
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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 🙂
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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.
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Sounds delicious, but I normally don’t have all those ingredients like cornichons, don’t even know what those are.
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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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These look delish! I wish the rest of my family would eat fish.
And no, I did not intend for that to rhyme!
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Then for now I’d make the tartar sauce to use in sandwiches. It is so tasty! Thanks for stopping by!
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Tartar sauce was a staple of my young life, growing up in Australia.
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Bravo! Beautiful!
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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….
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Can’t wait to try them with salmon. Also want to substitute something for the flour and make them gluten free. There will be no stopping me!
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These look so yummy!!!
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They were so good! I’m thrilled with my first try at fishcakes. (and let’s not forget the tartar sauce!)
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