Haddock Fish Cakes and Tartar Sauce (more traditional than previous post!)

• 1 lb fresh haddock
• 3/4 cup mashed potato
• 1/3 cup chopped fresh parsley
• 4 green onions, thinly sliced
• 1/2 carrot, minced
• 1/2 celery stalk, minced
• whole lemon - 1/2 lemon for juice and zest, the other half for slices in poaching liquid
• 1 Tbsp dijon mustard
• 3 eggs, beaten (separated)
• 3/4 cup whole wheat flour
• 1 cup crushed corn flakes
• olive oil
• canola oil
• butter
• 1/2 c mayonnaise
• 1/4 c finely minced dill pickles
• 1 Tbsp fresh dill (optional)
• 1/8 tsp horseradish
• salt and pepper to taste

For tartar sauce - mix mayonnaise, pickles, horseradish, a squeeze of lemon, and salt and pepper in a bowl and put in the refrigerator.

In a frying pan, bring about 1 inch of water and a squeeze of lemon juice, and a few slices of lemon, to a boil.  Reduce heat to medium.  Place the rinsed fresh haddock in the water and poach about 4 minutes, until haddock breaks apart easily.

Drain well and let cool until it can be handled.  Mix mashed potato with green onion, parsley, lemon zest, dijon mustard, egg, salt, and pepper. Gently fold in the haddock - you want the haddock to stay in big flakes.  Carefully mold cakes, about 3 inches in diameter and about one inch thick.  Place on a plate, cover with plastic wrap, and place in fridge for at least 2 hours - preferably overnight.  You can also freeze at this stage and bring out when you're ready.

Take 3 plates, put whole wheat flour on one, two beaten eggs on the second, and the breadcrumbs on the third.  Dredge each fish cake in each, coating all sides, finishing with the bread crumbs.  (flour, then egg, then crumbs)


When all fish cakes are coated in flour, egg, and crushed corn flake crumbs, cover the bottom of your skillet with a mix of canola and olive oil, with a dollop of butter.  (mostly canola because it has a higher smoke point).  Heat to med-high heat, NOT smoking!   If it starts to smoke - dump it out and start again - the smoking/burned oil will ruin the fish cakes.

Cook each fish cake - 4 or 5 at at a time, in the hot oil, turning only once, about 3 or 4 minutes a side.  Don't over crowd the pan because it takes the heat down too low and you want a crispy exterior!  You can keep the cooked fishcakes warm in the oven, about 180 degree, while you cook the rest.