Fish and Corn Cakes With Tartar Sauce

Preparation

1. tartar sauce

   Step 1

   Mix mayonnaise, cornichons, mustard, lemon juice, and sugar in a small bowl; season with salt and pepper.

   Step 2

   DO AHEAD: Tartar sauce can be made 2 days ahead; cover and chill.

2. fish cakes

   Step 3

   Preheat oven to 400°. Place fish on a rimmed baking sheet and rub with oil; season generously with salt and pepper. Roast until fish flakes easily, 8–10 minutes; let cool. Using a fork, break fish into large pieces; set aside.

   Step 4

   Whisk egg, mayonnaise, and lemon zest in a large bowl. Add fish, corn, chives, and ½ cup panko; season with salt and pepper and mix gently to combine. Gently form ¼-cupfuls of mixture into ¾”-thick patties (you should have 12). Chill on a parchment-lined baking sheet until firm, 30–35 minutes.

   Step 5

   Place remaining 1½ cups panko in a shallow bowl; season with salt and pepper. Coat patties in seasoned panko, pressing gently to adhere. Heat vegetable oil in a large skillet over medium-high heat. Working in batches, cook patties until golden brown, about 4 minutes per side. (If panko begins to burn between batches, wipe out skillet and start with new oil.) Transfer patties to a wire rack and season with salt.

   Step 6

   Serve with tartar sauce and lemon wedges for squeezing over.

   Step 7

   DO AHEAD: Patties can be formed (but not coated in panko or cooked) 12 hours ahead. Cover and chill.