Fish Cakes

First, you should know these are a lot of work and there’s a mandatory 3-hour chill time before frying them up. Second, I promise you’ll love yourself for doing said work once you have your first fragrant bite.

Fish Cakes with Herbs and Chile

Melissa Clark

2 tablespoons olive oil, more for frying
2 garlic cloves, smashed and peeled
1 pound firm white fish fillets, such as hake, black sea bass, or flounder
1.5 teaspoons kosher salt, more as needed
.25 teaspoon black pepper
2 tablespoons dry vermouth or white wine
1 pound russet potatoes, peeled and thinly sliced (2 cups)
2 eggs
3 tablespoons roughly chopped cilantro
e tablespoons roughly chopped basil
1 scallion, white and green parts, finely chopped
1 serrano chile, seeded and minced
pinch cayenne
finely grated zest of 1 small lime
1/3 cup panko bread crumbs
1/2 cup all-purpose flour
3 tablespoons chopped lime pickle or preserved lemon (optional)
1/2 cup mayonnaise
lime wedges, for serving
a few tablespoons of dijon mustard