Rub the fish fillets with the lemon juice and 1 tsp of the salt. Keep aside for five minutes and wash off. 2. Steam the fish or boil till tender but still holds its shape. Drain and leave to cool. 3.

If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. For the fish cakes, put the mashed potato in a bowl and break up with a fork.

Sorry, Filet-O-Fish: You didn’t make the cut in this ranking, either. Instead, Culver's North Atlantic Cod Sandwich comes out on top. It’s “the best, hands down,” if you ask Schultz, who is joined by ...

Process until smooth. Transfer to a small bowl and mix in the salt, mayonnaise, and chives. When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at ...