Harbor-Style Cod Cakes with Romaine-Tomato Poppyseed Salad

How to Make It

1. 1Place potatoes in a saucepan, cover with cold salted water, and simmer until tender, 12-15 minutes.
2. 2Drain well, return to the hot pan for 1 minute to steam off excess moisture, then mash roughly.
3. 3While the potatoes cook, place cod or haddock in a skillet with the bay leaf, 1/2 teaspoon kosher salt, and enough water to barely cover.
4. 4Bring to a gentle simmer and cook until the fish flakes easily, 5-7 minutes.
5. 5Transfer the fish to a plate, discard the bay leaf, and let the fish cool slightly.
6. 6Flake into large pieces, checking for any bones.
7. 7In a large bowl, combine mashed potatoes, flaked fish, Old Bay seasoning, Dijon mustard, mayonnaise, egg, scallions, parsley, lemon zest, 1/2 cup panko, black pepper, and remaining 3/4 teaspoon kosher salt.
8. 8Fold gently so the fish stays in visible flakes.
9. 9Shape the mixture into 8 cakes, about 3 inches wide.
10. 10Coat both sides with the remaining 3/4 cup panko, pressing lightly so the crumbs adhere.
11. 11Chill the fish cakes for 10 minutes if they feel soft.
12. 12This helps them hold their shape and is especially useful when scaling the recipe up.
13. 13Whisk white wine vinegar, lemon juice, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl.
14. 14Slowly whisk in olive oil until emulsified.
15. 15Heat 2 tablespoons neutral oil in a large skillet over medium heat.
16. 16Cook the fish cakes in batches until deeply golden and warmed through, 3-4 minutes per side, adding more oil as needed.
17. 17Toss romaine, tomatoes, cucumber, and red onion with enough poppyseed dressing to lightly coat.
18. 18Serve the fish cakes hot with the romaine-tomato salad, lemon wedges, and tartar sauce if desired.