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1
For the cod cakes, combine the panko and parmesan in a shallow dish and set out a clean plate for the cakes once theyre formed.
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2
Combine the rest of the ingredients in a bowl with your hands.
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3
If the mixture is very wet, sprinkle in a tiny bit more bread crumb.
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4
Form the fish mixture into 6-8 small patties with your hands, pressing to hold the mixture together.
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5
Dip the patties into the parm/panko mixture, and place them on the prepared plate to rest.
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6
Let the cod cakes rest for at least 30 minutes in the refrigerator.
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7
While the cod cakes rest, make the tartar sauce by combining all the ingredients.
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8
Taste the sauce, and adjust the seasonings to your preference.
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9
When ready to fry, heat equal parts butter and olive oil in a large skillet over medium heat enough to make about 1/4 inch fat in the bottom of the skillet.
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10
When the butter foams and browns slightly, place the cod cakes in the skillet.
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11
Fry for 5-7 minutes on each side until golden brown and cooked through.
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12
Serve immediately with the tarter sauce for dunking and lemon wedges.
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13
Alternatively, serve over salad greens tossed in some of the tartar sauce.
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14
Enjoy!
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15
NOTES: Use fresh dill if you have it, and feel free to only use one kind of bread crumbs for the cakes and crust if you dont have regular and panko.
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16
These will still turn out wonderfully.
