Fish and Corn Cakes with Tartar Sauce

Tartar Sauce

• ½ cup mayonnaise
• 3 tablespoons finely chopped cornichons or dill pickle
• 1 tablespoon whole grain mustard
• 2 teaspoons fresh lemon juice
• ½ teaspoon sugar

Kosher salt and freshly ground black pepper

Fish Cakes

• 1½ pound skinless firm white fish fillets (such as cod, haddock, or grouper)
• 2 tablespoons olive oil

Kosher salt and freshly ground black pepper

• 1 large egg
• ¼ cup mayonnaise
• 1 teaspoon finely grated lemon zest
• ½ cup fresh (or frozen, thawed) corn kernels
• 2 tablespoons chopped fresh chives
• 2 cups panko (Japanese breadcrumbs), divided
• ¼ cup (or more) vegetable oil

Lemon wedges (for serving)

1. tartar sauce
2. Mix mayonnaise, cornichons, mustard, lemon juice, and sugar in a small bowl; season with salt and pepper.
3. DO AHEAD: Tartar sauce can be made 2 days ahead; cover and chill.
4. fish cakes
5. 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.
6. 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.
7. 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.
8. Serve with tartar sauce and lemon wedges for squeezing over.
9. DO AHEAD: Patties can be formed (but not coated in panko or cooked) 12 hours ahead. Cover and chill.