Food & dining
    Next Score View the next score

    sunday supper

    Crispy baked cod one day, fish cakes the next

    Potato and chorizo-crusted roast fish.
    karoline boehm goodnick
    Potato and chorizo-crusted roast fish.

    Plain white fish — cod, hake, haddock, or pollock — is mild enough to satisfy most everyone and adaptable to all sorts of flavors. Press crushed potato chips and chopped chorizo onto the fillets and you’ll be surprised that even those finicky about fish will go for it.

    Work the leftover cod with a touch of mayonnaise and egg to make white-fish cakes. Coat them with panko, pan-fry until crisp, and serve with a zippy homemade tartar sauce and a salad of winter greens. The golden cakes may also become a family favorite.

    Shopping list

    (For fish, fish cakes)

    Advertisement

    1 chorizo (6 ounces)

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    2½ pounds skinless,

    boneless white fish

    fillets (cod, hake,

    haddock, or pollock)

    Advertisement

    1 egg

    2 scallions

    Few sprigs fresh parsley

    Few sprigs fresh dill

    Few sprigs fresh thyme

    Advertisement

    2 lemons

    1 teaspoon Dijon mustard

    Salt and pepper, to taste

    3 tablespoons olive oil

    ¼ cup vegetable oil

    ¾ cup mayonnaise

    ¼ cup dill relish

    Dash of hot sauce

    1 cup panko (bread crumbs)

    2 cups plain baked

    potato chips

    Tony Rosenfeld can be reached at tonyrosenfeld87@gmail.com.