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1
In a large skillet over medium heat, heat olive oil.
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2
Add garlic and cook until golden brown at the edges, about 2 minutes.
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3
Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute.
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4
Add vermouth and 2 tablespoons water.
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5
Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes.
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6
Move fish to a plate, keeping any liquid and garlic in skillet.
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7
In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover.
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8
Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
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9
Flake fish.
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10
Drain potatoes and garlic and place in a large bowl.
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11
Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko and combine.
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12
Season with salt if needed.
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13
Cover and chill for at least 3 hours.
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14
Place flour on a plate.
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15
Form generous 1/4 cup fish patties about 1/2 inch thick.
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16
Dip patties into flour to lightly coat each side.
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17
In a large, preferably nonstick skillet, heat an 1/8 inch of olive oil over medium heat.
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18
Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed.
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19
Move to a paper towel-lined plate.
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20
If using lime pickle or preserved lemon, stir into mayonnaise.
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21
Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.
