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Bon Appétit

Fish and Corn Cakes With Tartar Sauce

By Jenny Rosenstrach and Andy WardPhotography by Alex Lau
Image may contain Plate Food Fritters Meat and Pork
Alex Lau

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

Recipe information

  • Yield

    4 Servings

Ingredients

tartar sauce

½ cup mayonnaise
3 tablespoons finely chopped cornichons or dill pickle
1 tablespoon whole grain mustard
2 teaspoons fresh lemon juice
½ teaspoon sugar
Kosher salt and freshly ground black pepper

fish cakes

1½ pound skinless firm white fish fillets (such as cod, haddock, or grouper)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 large egg
¼ cup mayonnaise
1 teaspoon finely grated lemon zest
½ cup fresh (or frozen, thawed) corn kernels
2 tablespoons chopped fresh chives
2 cups panko (Japanese breadcrumbs), divided
¼ cup (or more) vegetable oil
Classic tartar sauce and lemon wedges (for serving)

Preparation

  1. tartar sauce

    Step 1

    Mix mayonnaise, cornichons, mustard, lemon juice, and sugar in a small bowl; season with salt and pepper.

    Step 2

    DO AHEAD: Tartar sauce can be made 2 days ahead; cover and chill.

  2. fish cakes

    Step 3

    Preheat oven to 400°. Place fish on a rimmed baking sheet and rub with oil; season generously with salt and pepper. Roast until fish flakes easily, 8–10 minutes; let cool. Using a fork, break fish into large pieces; set aside.

    Step 4

    Whisk egg, mayonnaise, and lemon zest in a large bowl. Add fish, corn, chives, and ½ cup panko; season with salt and pepper and mix gently to combine. Gently form ¼-cupfuls of mixture into ¾”-thick patties (you should have 12). Chill on a parchment-lined baking sheet until firm, 30–35 minutes.

    Step 5

    Place remaining 1½ cups panko in a shallow bowl; season with salt and pepper. Coat patties in seasoned panko, pressing gently to adhere. Heat vegetable oil in a large skillet over medium-high heat. Working in batches, cook patties until golden brown, about 4 minutes per side. (If panko begins to burn between batches, wipe out skillet and start with new oil.) Transfer patties to a wire rack and season with salt.

    Step 6

    Serve with tartar sauce and lemon wedges for squeezing over.

    Step 7

    DO AHEAD: Patties can be formed (but not coated in panko or cooked) 12 hours ahead. Cover and chill.

TagsFritterCakeDessertFishSeafoodCornVegetableSummerEasyStarterDairy FreeFryLunchdinnerBon Appétit
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