Crispy Haddock Cakes
Ingredients
- 2 large russet potatoes, peeled and cut into 1″ pieces
- 1 tbsp. unsalted butter
- 1⁄4 cup milk
- Kosher salt and freshly ground pepper
- 3 tbsp. finely chopped parsley
- 3 tbsp. finely chopped dill
- 1 egg
- 1⁄3 cup olive oil
- 2 lb. boneless, skinless haddock fillets
- 2 cups panko bread crumbs
- Tartar sauce, lemon wedges, and chopped chives, for serving
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