Directions

1. Place the fillets on a baking sheet. Lightly coat both sides with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
   
2. Broil the fish until opaque throughout and slightly charred, 3 to 5 minutes per side. When cool enough to handle, flake into small pieces.
   
3. In a food processor, pulse the bread until fine crumbs form.
   
4. In a large bowl, combine the crumbs with the corn, green onions, parsley, eggs, and flaked fish. Mix well and form into 8 large cakes.
   
5. In a small bowl, whisk the mayonnaise, shallot, dill, lemon juice, and cornichons. Set tarter sauce aside.
   
6. Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Cook the cakes until crispy and golden brown, carefully turning once, 3 to 5 minutes per side. Serve with the tartar sauce.