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1
Roughly cut the fish fillets into two-inch chunks and place the pieces into the work bowl of a food processor fitted with a blade.
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2
Pulse several times until the fish is broken down into a puree that still contains some pieces.
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3
No pieces should be larger than pebble-size.
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4
Add the processed fish and the remaining fish cakes ingredients to a large bowl and mix until uniform.
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5
Place a 12-inch nonstick skillet over medium-high heat and add a thin coating of oil to the pan; a tablespoon should be sufficient.
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6
Swirl the oil to coat the pan.
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7
Working quickly, form 1/2-cup of the fish mixture into a thin patty and carefully place it into the oiled pan.
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8
The pan should fit four patties at a time.
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9
Once all four patties are in the pan, raise the heat to high and cook for five minutes.
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10
Carefully flip the patties and cook for five more minutes.
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11
Transfer the fish cakes to a plate lined with a paper towel.
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12
Repeat with the remaining fish mixture, adding a little oil to the pan as necessary.
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13
Serve immediately.
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14
The addictive tartar sauce is much more flavor-packed than most alternatives.
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15
Oh yes, put it on fish, but dont stop there.
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16
Its an explosive change to the usual mayonnaise on a hamburger.
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17
French fries take on a whole new dimension when dipped into Tart-er Tartar Sauce.
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18
Once youve tried it, youll plan meals around it!
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19
To make the sauce, stir all ingredients together in a bowl, cover tightly and refrigerate for at least an hour before serving.
