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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.

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(For fish, fish cakes)

1 chorizo (6 ounces)

2½ pounds skinless,

boneless white fish

fillets (cod, hake,

haddock, or pollock)

1 egg

2 scallions

Few sprigs fresh parsley

Few sprigs fresh dill

Few sprigs fresh thyme

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.
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