Name: New England-Style Cod and Potato Cakes with Tartar Sauce
Yield: Makes about 24 pancakes
Ingredients: 1 pound skinless cod fillets (approximately 2 to 3 fillets); 4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled; 2 large eggs; 2 tablespoons all-purpose flour; 1/4 cup coarsely grated onion, squeezed of excess moisture; 1 teaspoon celery seeds; 1/4 teaspoon celery salt; 6 tablespoons vegetable oil; 6 tablespoons unsalted butter; Tartar Sauce

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Recipe notes

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