Lemon Butter Fish Cakes

Heat oven to 375°F and line a large sheet pan with parchment paper.

Bring a large pot of salted water to a boil.

Place the fish fillet on the sheet pan and smother with about 3/4 bottle of LEMON BUTTER SAUCE. Season with salt and pepper. Bake until cooked through, and flaky, 12-15 minutes.

Place the potatoes in the boiling water and cook until softened, 12-15 minutes.

Meanwhile, melt the butter in a saute pan and cook the onions and celery over medium-low heat until translucent and softened, about 12 minutes. Adjust the heat as necessary to avoid the vegetables from browning. Transfer the cooked vegetables to a large bowl.

Drain the potatoes and add to the bowl with the vegetables.

Flake the fish and transfer to the bowl with the potatoes and vegetables. If there is a lot of water on the sheet pan, discard. You don’t want the fish cake mixture to be too wet.

To the bowl, add 2 more tablespoons of LEMON BUTTER SAUCE, the cayenne, sour cream and 1 cup Panko crumbs. Add about 1 1/2 tsp salt and a good grind of pepper. Mash the potatoes with a fork, and flake the fish further, combing all ingredients well, so that they come together nicely, but the mixture has a bit of texture to it. Taste and adjust seasoning as needed, then stir in 2 of the eggs. Mix well.

Form the mixture into patties, about 3.5oz each. If they are not forming because the mixture is too wet, add another 1/2 cup Panko crumbs. Place the formed patties onto a parchment paper lined sheet pan. Place in the freezer for at least 30 minutes.

Heat the oven to 350°F. Line another sheet pan with parchment paper.

Place the remaining 2 whisked eggs in a shallow bowl. Place about a 1/3 cup of flour in another shallow bowl, and about 2 cups panko in yet another, seasoning the panko with salt and pepper.

Remove the patties from the freezer, and one at a time, dip in the flour, then the egg, then coat well with the panko.

Heat a large nonstick skillet over medium-high heat and fill with vegetable oil, so that when you place a cake in the pan, the oil comes up about 1/3 of the way up the cake.

Cook the cakes until browned, about 2 minutes, then flip and cook the other side for another 2 minutes. Cook in batches of 3-4. Place each cake on the prepared sheet pan once fried.

Finish the cakes in the oven, until cooked through, about 20 minutes.

Serve immediately with salad or rice and a wedge of lemon.