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1
After the cod fillet has been frozen, grate it using the large holes of a box grater. By folding it first before freezing, you can get a better grip then for grating. You can guard your hands from the frozen fish by wrapping the top of the fillet with paper towels.
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2
Grate the potatoes with the skins on or off. I like to leave the skins on. Next grate the onions. Combine with the grated fish. Add 1 tbl. horseradish as well as the salt, pepper, and lemon zest.
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3
Squeeze as much liquid from this mix as you can using a colander, cheesecloth or your bare hands. In a bowl mix the wrung out mess with half of the chopped herbs, the egg and flour. From this mix form about 10 fish cakes. These will be about 4 inches or so wide and at least 1/4 inch thick. Feel free to vary the size to your needs. For a light appetizer these can be made smaller.
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4
To make a tartar sauce, blend the other half of the chopped herbs with the capers, 1 tsp.horseradish, mayo and sour cream. Chill until serving. You may have some leftover, or not.
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5
Heat a heavy gauge frying pan with a generous coating of oil. When sizzling add half of the latkes/fishcakes. Press down gently on each one. When golden brown on the bottom , flip over. Press down gently and cook until golden brown all around. Make sure these are cooked in the middle before draining on paper towels. Cook the second batch the same way. Be sure to add more oil first, if needed.
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6
Plate the warm fish cakes or latkes with the tartar sauce and fresh sprigs of dill.
