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Fish and Corn Cakes with Tartar Sauce

Jenny Rosenstrach
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Fish fillets, skinless firm white

2 tbsp

Chives, fresh

1/2 cup

Corn, fresh (or frozen kernels

1 tsp

Lemon, zest

1

Lemon

1

Egg, large

3 tbsp

Cornichons or dill pickle

2 tsp

Lemon juice, fresh

3/4 cup

Mayonnaise

1 tbsp

Mustard, whole grain

2

Kosher salt and freshly ground black pepper

1/2 tsp

Sugar

2 tbsp

Olive oil

1/4 cup

Vegetable oil

2 cups

Panko