Ingredients

• 8 ounces boneless hake fillets, minced
• 1/4 cup bread crumbs, plus 3/4 cup for coating
• 1/4 chopped parsley, plus more for garnish
• 1/4 cup mayonnaise
• 1 teaspoon ground coriander
• 2 shallots, finely chopped
• 2 teaspoons Dijon mustard
• 1 (6-ounce) can water-packed white meat tuna, drained
• 1 egg, lightly beaten
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• Dijon Caper Mayonnaise, recipe follows
• 1/4 cup mayonnaise
• 1 tablespoon chopped parsley leaves
• 1 tablespoon capers, drained
• 1 shallot, finely chopped
• 1 teaspoon Dijon mustard
• 1 small lemon, juiced
• Freshly ground black pepper

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Instructions

1. In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
2. Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
3. Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
4. Garnish with Dijon Caper Mayonnaise and chopped parsley.
5. In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.