Fish Cakes with Herbs and Chiles

1. Infuse Olive Oil with Garlic

Heat two tablespoons of olive oil in a large skillet over medium heat and gently sauté two smashed and peeled garlic cloves until they start to golden, infusing the oil with their fragrant goodness.

2. Cook the Fish

Season one pound of firm white fish fillets with a teaspoon of kosher salt and a quarter teaspoon of black pepper. Lay the seasoned fish in the skillet and pour in two tablespoons of dry vermouth along with enough water to just cover the fish. Simmer for a minute, cover, and cook through for another 8 to 10 minutes until the fish flakes easily.

3. Boil Potatoes

Boil two cups of thinly sliced russet potatoes in the skillet with half a teaspoon of salt until they're tender, about 15 minutes.

4. Prepare Fish Cake Mixture

Flake the fish and mash the potatoes and garlic together in a large bowl. Add two eggs, three tablespoons each of roughly chopped cilantro and basil, a finely chopped scallion, a seeded and minced serrano chile, a pinch of cayenne, and the zest of a small lime. Fold in a third cup of panko bread crumbs to bind everything together.

5. Chill Fish Cake Mixture

Chill the mixture for at least three hours to allow flavors to marry and the mixture to firm up.

6. Form and Fry Fish Cakes

Form the mixture into eight equal-sized patties and dust them with all-purpose flour. Fry the fish cakes in a large nonstick skillet with olive oil over medium heat for about 5 to 8 minutes on each side, until golden brown and crispy.

7. Prepare Mayonnaise Sauce

Mix half a cup of mayonnaise with three tablespoons of chopped lime pickle for a tangy, zesty sauce.