As I have said before, I am originally from New England. We ate fish sticks, fish cakes, fish patties, fried fish, etc, etc. Usually cod. And always with tartar sauce.
Today I went to use some cod my husband had bought and found myself without white bread to use as filler. (I know, I know, traditional cod cakes use potato as filler, but traditional cod cakes are made with salt cod, too.) I did, however have some leftover corn tortillas. My original recipe used thyme, but we had cilantro, and cilantro goes with tortillas, so. . . .
[Update: the original recipe had 4slices homestyle white bread (no milk) instead of the tortillas, 1 Tbsp fresh thyme or 1 tsp dried instead of the cilantro, and 1/4 cup minced celery. You could put some fresh parsley, too.]
Vaguely Mexian Fish Cakes
4 corn tortillas, ripped up
1/4 cup warm milk
1/4 cup green onions, cut in 1/2" pieces, white and some green
1/4 cup cilantro leaves, packed
1 - 1 1/2 lbs cod or other white fish, cut into about 8 pieces
1 tsp ground cumin
1. Put the torn tortillas in the bowl of a food processor and let sit a few minutes.
2. Add the green onion pieces and cilantro and pulse until the tortillas are in crumbs.
3. Add the egg, fish, cumin, about 1/2 tsp salt and 1/2 tsp pepper and pulse until egg is combined with fish, but not until the fish is pureed.
4. Divide the fish mixture into 8 portions and roughly shape into balls.
5. Heat about 1/4 cup canola oil in a 12-inch skillet on medium high until it just begins to shimmer. One by one, place the cod mixture in the skillet and press flat with the bottom of a pancake turner.
6. Cook until brown on one side, flip, and brown again.
7. Serve with some kind of salad, and of course tartar sauce. You might put some chopped cilantro in the tartar sauce and a couple of shots of lime juice.
8. Serves 4, two cakes apiece.
Check the tortilla ingredients for soy, but this is generally not a problem with corn tortillas.