Who didn’t love fish sticks and fries as a kid? You will feel like a kid in a grown-ups body when you enjoy these delicious Fish Cakes. Served throughout New England, these fish cakes are crispy and flavorful. Add a pile of Roasted Potato Fries, adorned with freshly grated Parmesan and basil, and you’re in for a comforting meal the whole family will enjoy!

Tartar Sauce

1/2 cup mayonnaise (I like Duke’s)
2 tablespoons sweet relish
3 tablespoons chopped scallion (green onions)
Juice of one lemon
1 teaspoon drained capers
2 chipotle peppers in adobe sauce, optional

Combine all ingredients in a bowl and chill. If using chipotle peppers, combine in a food processor.

Fish Cakes

4 slices of a good quality white bread, torn into pieces
1 shallot, minced
1 stalk of celery, cut into pieces
1 teaspoon dried thyme, pressed between your fingers to release the oils
1 1/2 lbs. fresh cod, cut into small pieces
1 large egg
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
4 to 5 tablespoons olive oil

Place bread in a food processor and pulse until you have coarse bread crumbs. Place in a large bowl. Add celery stalk and pulse until minced fine. Remove and place in bowl with bread. Add chunks of fish and pulse until it is pureed a bit. Add to breadcrumbs. Add egg, thyme, salt and pepper. Using your hands, mix just until combined and form 6 fish cakes.

Heat a skillet and add a few tablespoons of olive oil. Cook fish cakes over medium high heat until golden brown on both sides. Fish cakes take approximately 5 minutes on each side.

Roasted Potatoes

4 russet potatoes, cleaned and cut into eighths
1/4 cup olive oil
1 teaspoon Kosher salt
1/2 teaspoon dried red crushed pepper flakes
1/2 teaspoon paprika
Freshly grated Parmesan Reggiano cheese
Fresh basil

Place potato slices in the bottom of your broiler pan or baking dish. Drizzle olive oil and add red crushed flakes, salt and paprika; toss to coat. Bake in a 400 F degree oven for 15 minutes or until golden brown and crispy, turning over half way through the cooking time. When ready to eat, grate some fresh Parmesan cheese and top with a chiffonade of basil. Enjoy!