- 2 tsp. salt, divided
- 1 and ¼ lb. white fish fillets, such as cod, pollock, or haddock
- 2 large eggs
- ½ cup sliced scallions
- ¼ cup panko
- 1 and ½ tsp. Old Bay seasoning
- ¼ tsp. garlic powder
- ¾ lb. russet potatoes, cooked and coarsely mashed (about 1 and ½ cups) (see note)
- ¼ cup olive oil, divided
- 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.
- 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.
- Meanwhile, place a baking sheet in the oven and preheat the oven to 200°F.
- Remove the fish from the water and set aside to cool slightly. Empty the skillet, wipe it out, and set it aside.
- 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.
- Flake the fish and then gently stir it into the potato mixture. Shape the mixture into 8 cakes, each about 3/4-inch thick.
- 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.
- Transfer the cooked fish cakes to the baking sheet in the oven and repeat with the remaining fish cakes.
Note: To cook the potatoes, try this super easy microwave method.