This was the first time I made fish cakes myself, I don’t know why I never made them before. And the tartar sauce as well, its so easy to make I don’t think I will ever get a ready made one if I can help it.
I recommend having vegetables on the side, asparagus, broccoli or the like rather than potato chips, these fish cakes already have potatoes in them so it might be a bit of an overkill.
1/2 kg Cod or Haddock (I have never tried myself but it might also work with Hoki) place on frying pan (no oil), add 150ml of milk and 150ml of water. Cover it. Bring to boil, and then let it simmer for 4 minutes. Take off heat and let it sit for 10 minutes, covered as it finishes cooking in the hot milk. Then take out the fish on a plate and let it cool off.
1/2kg potatoes boil them and drain them. Mash the potatoes, add in 1tsp lemon zest, few spoons of the milk fish sauce left over (the rest can be disposed), parsley, salt & pepper and mix it all.
Break off the fish in bigger chunks and mix it with potatoes lightly, making sure it doesn’t break the fish too much. Let the mixture cool off a bit. Now using a bit of flour, make patties as big or as small as you want. Dip the patties in beaten eggs and cover them with breadcrumbs and let them sit for 20-30 min. Then fry them in shallow oil.
150-200ml Mayonnaise, 1 small thinly slice shallot, 1 tsp of creamy horseradish, 1 tsp of Dijon mustard, 1-2 Tbsp of roughly chopped capers, parsley – mix it all up and that is all there is to it.