Let me start with the notion that blue fish is too oily and fishy tasting. True and true, but not if you enhance the flavor and minimize the fishy. Soaking in milk takes away some of the fish taste and lemon, capers and hot sauce will make the oily just background noise. The bread crumbs help with the softness of the fish and make a solid fish cakes. I hope you like it.

1 pound blue fish skinned chopped
1/2 cup panko breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 egg
1/2 teaspoon hot sauce
1 teaspoon capers
1 tablespoon pickle relish
1 teaspoon lemon zest
1 teaspoon lemon juice
Oil for cooking

In a bowl add fish, breadcrumbs, mayo, mustard and egg.  Mix thoroughly.

Add capers, relish, lemon juice, lemon zest, and hot sauce and mix.

Form into patties.

Heat pan to medium heat. Add oil and fish cakes.

Cook for 6 minutes on each side.

Serve with favorite sauce.