Crispy Golden Cod and Herbed Potato Patties

1. Poke the Potato

Using a paring knife, make 8 punctures around the potato's surface. Microwave the potato in a covered bowl until a knife easily pierces the flesh and it yields to gentle pressure, about 10 to 15 minutes, turning it once halfway through. Once done, slice it in half lengthwise and let it cool for 10 minutes, cut side up.

2. Flavor Base

In a 12-inch nonstick skillet, melt the butter over medium heat. Add the minced scallions, garlic, thyme, salt, and pepper, cooking until softened, roughly 2 minutes.

3. Cook the Cod

Include the cod pieces and cook until they just begin to flake at the thickest part, about 5 to 7 minutes, flipping halfway through. Remove from heat and set aside.

4. Mash and Mix

Peel the cooled potato and mash it with a potato ricer or masher until smooth. Measure out ¾ cup of firmly packed potato mash into a bowl and fluff with a fork. Blend in the cod mixture and sliced scallions gently (expect the cod to break apart). Stir in the beaten egg.

5. Shape

Lightly oil a large plate and a ⅓-cup measuring cup. Scoop the mixture to form 8 even mounds on the plate. For best results, freeze for 15 minutes or wrap and refrigerate for 1 hour to 24 hours.

6. Crumb Coating

Place panko in a large zipper-lock bag, crush lightly with a rolling pin, and then spread out in a shallow dish. Pat each mound into a 2½-inch-wide, 1-inch-thick disk. Coat each disk with panko, pressing gently to adhere and set back on the plate.

7. Fry the Patties

Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook the patties without moving them until the first side is golden brown, about 4 minutes. Carefully flip and cook until the second side is golden, another 4 minutes. Transfer to a paper towel-lined plate to drain. Season with additional salt to taste.