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    • Haddock Cakes with Tartar Sauce

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    Haddock Cakes with Tartar Sauce is a delicious and easy-to-make dish that will please the whole family. This dish combines succulent haddock with a flavorful tartar sauce, adding a zesty kick to the mild fish. The haddock cakes are pan-fried until golden brown, and the tartar sauce is made with mayonnaise, pickles, onion, lemon juice, capers, and dill. This dish is a great way to enjoy haddock in a new and exciting way.      
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    Ingredients

    • 2 cups cooked, flaked haddock
    • 1/2 cup minced onion
    • 1/2 cup minced celery
    • 1/2 cup minced red bell pepper
    • 1/2 cup minced parsley
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup all-purpose flour
    • 2 eggs, beaten
    • 1/4 cup milk
    • 1/4 cup vegetable oil
    • 1/2 cup mayonnaise
    • 2 tablespoons minced dill pickles
    • 1 tablespoon minced onion
    • 2 teaspoons lemon juice
    • 1 teaspoon capers, drained
    • 1/4 teaspoon dried dill
    • Salt and pepper, to taste

    Method

    • How to Make Haddock Cakes with Tartar Sauce
    • Combine 2 cups cooked, flaked haddock, 1/2 cup minced onion, 1/2 cup minced celery, 1/2 cup minced red bell pepper, and 1/2 cup minced parsley in a large mixing bowl.
    • In a separate small bowl, whisk together 2 eggs and 1/4 cup milk until fully blended.
    • Add 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup all-purpose flour to the haddock mixture.
    • Pour the beaten egg and milk mixture into the haddock mixture and gently mix until thoroughly combined.
    • Form the mixture into uniform cakes, about 3 inches wide.
    • Place formed cakes on a tray; refrigerate for 15–20 minutes to firm up (optional, for easier handling).
    • While cakes chill, make the tartar sauce by mixing in a bowl: 1/2 cup mayonnaise, 2 tablespoons minced dill pickles, 1 tablespoon minced onion, 2 teaspoons lemon juice, 1 teaspoon drained capers, 1/4 teaspoon dried dill, and salt and pepper to taste; set aside.
    • Heat 1/4 cup vegetable oil in a large skillet over medium heat.
    • When oil is hot, add haddock cakes in batches, ensuring not to overcrowd the pan.
    • Cook cakes for 3–4 minutes per side, or until golden brown and heated through.
    • Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
    • Plate haddock cakes attractively with a spoonful of tartar sauce on the side.
    • Garnish with extra parsley or a lemon wedge for presentation, if desired.
    • Serve immediately, optionally with a simple green salad or steamed vegetables.