I love crispy fried fish cakes almost as much as I love fried fish. Whether made with our canned walleye (yes, we have canned walleye) or leftover salmon or basically any other fish, it's a great way to stretch a little fish a long way, and get a big hit of flavor to boot.
Oh, but fish cakes are not the same without my homemade tartar sauce.
Adapted from the beautiful cookbook Savoring the Seasons by Minnesotan Lucia Watson (yes, Lucia of Lucia's Restaurant fame in Minneapolis), I've never purchased a bottle of tartar sauce since coming across this recipe at least five years ago. I like to roughly chop the ingredients, leaving it a bit chunky. And it must be said, it makes amazing tuna fish sandwiches, too.
1 cup good mayonnaise (no Miracle Whip, please)
2 T. finely minced onion or shallots or chives
1 minced dill pickle
1 t. pickle juice
1 T. chopped capers
1 T. chopped parsley
1 T. Dijon mustard
1 or 2 t. lemon juice
Salt and pepper to taste
Mix all the ingredients together. This is a base recipe; feel free to add and adjust as you like.