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Fish Cakes with Tarragon Mayo
Fish Cakes with Tarragon Mayo
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Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
97 minutes
Elevate leftover fish with flavorful fish cakes packed with herbs, capers, mustard, and scallions. Top it off with tangy tarragon mayo for an irresistible meal.
Ingredients:
  • For the Tarragon Mayonnaise
  • 1/2 cup mayonnaise
  • 2 or more tablespoons chopped fresh tarragon, or fresh herb of your choice
  • For the cod fish cakes:
  • 2 russet potatoes, peeled and cut into 2-inch chunks
  • 1 1/2 teaspoons table salt
  • 1 bay leaf
  • 1/2 onion, 1/4-inch slices
  • 1 sprig fresh thyme, or a pinch dried thyme
  • 1 pound cod fillet
  • 2 large eggs
  • 1/8 teaspoon black pepper
  • Finely grated zest and juice of 1 lemon
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh herbs such as basil, cilantro, dill, or tarragon
  • 1 tablespoon Dijon mustard
  • 2 tablespoons drained and chopped capers
  • 4 scallions, finely sliced
  • 3/4 cup panko bread crumbs
  • 4 to 6 tablespoons olive oil
Instructions:
  • Prepare the tarragon mayonnaise by combining the mayonnaise and tarragon in a small bowl. Chill in the refrigerator until serving with the fish cakes.
  • Prepare the potatoes: In a saucepan, cover the potatoes with cold water, add 1 teaspoon of salt, and bring to a boil. Simmer for 12 to 14 minutes until tender. Drain the potatoes in a colander and return them to the pot. Coarsely mash with a potato masher and set aside.
  • Season the fish with salt and pepper. In a wide skillet, add onions, bay leaf, and thyme. Place the fish on top of the aromatics (skin side up if it's on). Pour enough water to cover the fish along with 1/2 teaspoon salt. Cover and bring to a simmer over medium heat. Cook for 2 to 3 minutes until done or let it rest for an additional 5 to 6 minutes until opaque. Adjust timing based on fish thickness. Transfer to a plate and gently flake with a fork.
  • Combine all ingredients in a large bowl: beat eggs, add pepper, lemon zest, lemon juice, parsley, fresh herbs, mustard, capers, and scallions. Mix well, then stir in mashed potatoes, fish, and panko until fully combined.
  • Create the patties: Divide the mixture into 8 equal parts and shape into 3-inch wide, 1-inch thick patties. Chill, covered with plastic wrap, for a minimum of 1 hour, or a maximum of 1 day.
  • To cook the fish cakes: Preheat the broiler with a rack positioned 4 inches away. Line a baking sheet with foil and brush with oil generously. Place patties on the sheet, brush oil on top, and broil for 5-6 minutes until golden brown. Flip patties, brush with more oil, and broil for another 5-6 minutes until browned. Serve hot with tarragon mayonnaise or tartar sauce.

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