New England Style Fish Cakes and Tart-er Tartar Sauce

• 2 pounds Firm Fleshed Boneless And Skinless White Fish Fillets Such As Cod, Blue Hake, Or Haddock
• 2 cups Freshly Made Medium Fine Breadcrumbs, Roughly Equivalent To 6 Slices Of Bread
• 3 stalks Celery, Finely Diced
• 1 bunch Scallions, Finely Minced
• 1/4 cups Fresh Parsley, Finely Minced
• 3 whole Large Eggs
• 1 Tablespoon Dried Basil Leaves
• 1- 1/2 teaspoon Old Bay Or Other Seafood Seasoning
• Salt And Pepper, to taste
• Neutral Oil, Such As Canola, For Frying
• 1 cup Greek Yogurt
• 1/4 cups Mayonnaise
• 1/4 cups Minced Scallions
• 2 Tablespoons Minced Cabbage
• 1 Tablespoon Minced Green Pepper
• 1 Tablespoon Lemon Juice
• 2 teaspoons Dill Pickle Relish
• 1/2 teaspoons Dried Dill Weed
• 1/4 teaspoons Celery Seed

1. Roughly cut the fish fillets into two-inch chunks and place the pieces into the work bowl of a food processor fitted with a blade.
2. Pulse several times until the fish is broken down into a puree that still contains some pieces.
3. No pieces should be larger than pebble-size.
4. Add the processed fish and the remaining fish cakes ingredients to a large bowl and mix until uniform.
5. Place a 12-inch nonstick skillet over medium-high heat and add a thin coating of oil to the pan; a tablespoon should be sufficient.
6. Swirl the oil to coat the pan.
7. Working quickly, form 1/2-cup of the fish mixture into a thin patty and carefully place it into the oiled pan.
8. The pan should fit four patties at a time.
9. Once all four patties are in the pan, raise the heat to high and cook for five minutes.
10. Carefully flip the patties and cook for five more minutes.
11. Transfer the fish cakes to a plate lined with a paper towel.
12. Repeat with the remaining fish mixture, adding a little oil to the pan as necessary.
13. Serve immediately.
14. The addictive tartar sauce is much more flavor-packed than most alternatives.
15. Oh yes, put it on fish, but dont stop there.
16. Its an explosive change to the usual mayonnaise on a hamburger.
17. French fries take on a whole new dimension when dipped into Tart-er Tartar Sauce.
18. Once youve tried it, youll plan meals around it!
19. To make the sauce, stir all ingredients together in a bowl, cover tightly and refrigerate for at least an hour before serving.

fleshed, breadcrumbs, stalks celery, scallions, fresh parsley, eggs, basil, salt, oil, greek yogurt, mayonnaise, scallions, cabbage, green pepper, lemon juice, celery

Taken from tastykitchen.com/recipes/main-courses/new-england-style-fish-cakes-and-tart-er-tartar-sauce/ (may not work)