- 1 lb cod or other mild white fish (halibut, haddock, sole)
- ½ tsp dried dill weed
- ½ tsp kosher salt
- ½ tsp fresh ground pepper
- 1 large baking potato, peeled and cubed
- 1 egg, lightly beaten
- 1 Tbsp chopped fresh parsley
- 1 Tbsp lemon zest
- 1 Tbsp mayonnaise
- 2 cups panko or seasoned breadcrumbs
- 3–4 Tbsp grapeseed, canola or other vegetable oil
- ½ cup plain Greek yogurt
- 2 Tbsp mayonnaise
- ¼ tsp kosher salt
- Juice of ½ lemon
- 2 Tbsp minced dill pickle (about 1 medium)
Prep and Cook
- 1Preheat the oven to 400°F. Place the fish on a foil or parchment-lined baking sheet and season with dill weed, salt and pepper. Bake until cooked through about 6–8 minutes. Let cool and flake into small pieces using a fork.
- 2While the fish is cooking, place the potatoes in a medium saucepan and fill with cold water. Season with salt and bring the water to a boil, cooking the potato until it’s fork tender. Drain the potato and allow to it cool before mashing with a fork.
- 3In a mixing bowl, combine the fish, potato, egg, parsley, lemon zest and mayonnaise. Using damp hands, shape the mixture into 8 patties. Place the patties on a plate or baking sheet and chill for at least 30 minutes. This will help the fish cakes to firm up.
- 4While the fish cakes are chilling make the dipping sauce. Whisk together the yogurt, mayonnaise, salt and lemon juice. Add the minced pickles and stir to combine.
- 5Heat the oil in a skillet set over medium heat. Coat the patties evenly with the breadcrumbs and fry them in batches of 4, cooking until the outsides are golden brown, about 4 minutes per side. Serve with dipping sauce.
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