1. Add enough water to a large skillet to reach a 1-inch depth. Stir in 1 and ½ teaspoons of the salt and bring to a gentle simmer over medium heat.
2. Add the fish and adjust the heat to maintain barely a simmer. Cover and cook until the fish is barely opaque throughout, about 6 minutes.
3. Meanwhile, place a baking sheet in the oven and preheat the oven to 200°F.
4. Remove the fish from the water and set aside to cool slightly. Empty the skillet, wipe it out, and set it aside.
5. In a large bowl, whisk the eggs. Stir in the scallions, panko, Old Bay, garlic, and remaining ½ teaspoon salt. Once combined, stir in the potatoes.
6. Flake the fish and then gently stir it into the potato mixture. Shape the mixture into 8 cakes, each about 3/4-inch thick.
7. Return the skillet to medium heat and add 2 tablespoons of the oil. Add 4 fish cakes and cook until golden brown, 2 to 4 minutes per side.
8. Transfer the cooked fish cakes to the baking sheet in the oven and repeat with the remaining fish cakes.

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