Food & dining

Sunday Supper

Recipe for pan-fried fish cakes with homemade tartar sauce

Pan-fried fish cakes with homemade tartar sauce.
karoline boehm goodnick for the Boston Globe
Pan-fried fish cakes with homemade tartar sauce.

Serves 4


½cup mayonnaise
¼cup dill relish
1tablespoon chopped fresh dill
Generous squeeze of lemon juice, or more to taste
Dash of hot sauce, or more to taste

1. In a bowl, whisk the mayonnaise, relish, dill, lemon juice, and hot sauce.

2. Taste for seasoning and add more lemon juice or hot sauce, if you like.



3pieces roast cod, hake, haddock, or pollock (including topping), coarsely chopped
¼cup mayonnaise
1egg yolk
1teaspoon Dijon mustard
Salt and pepper, to taste
1cup panko (bread crumbs)
4tablespoons vegetable oil
2tablespoons chopped fresh parsley

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1. In a bowl, combine the cod, mayonnaise, egg yolk, mustard, salt, and pepper. Mix well. Gently shape the mixture into 8 cakes. Transfer to a platter and refrigerate for 30 minutes.

2. In a shallow bowl, spread the bread crumbs and dredge the cakes in them, using your hands to press them on.

3. In a large nonstick skillet over medium heat, heat 2 tablespoons of the vegetable oil. Add 4 cakes and cook for 3 minutes on a side or until golden brown. Transfer to a platter. Cook the remaining 4 cakes in the remaining 2 tablespoons oil in the same way. Sprinkle the cakes with parsley and serve with tartar sauce. Tony Rosenfeld