Step 1

To make the fish, combine one teaspoon of Old Bay Seasoning, lemon pepper, and kosher salt with one-half teaspoon of garlic salt in a small bowl.

Step 2

Pat the fillets dry with a paper towel and sprinkle the seasoning mixture all over them.

Step 3

Place the flour on a plate. Dredge the fillets in the flour and shake off any excess.

Step 4

Add the olive oil and butter to a large skillet over medium-high heat. When the oil is hot, add the fillets and pan-sear for two to four minutes per side, depending on the thickness of the fillets. When the fillets flake easily when pierced by a fork, it's done.

Step 5

Wipe the skillet out with a paper towel and set it aside to use later.

Step 6

Let the fillets cool for a few minutes and flake it into small pieces with a fork. Set aside.

Step 7

To make the fish cakes, beat the eggs and add them to a large bowl along with the mayonnaise, Dijon mustard, Worcestershire sauce, one teaspoon of Old Bay Seasoning, parsley, and panko breadcrumbs. Mix to combine.

Step 8

Add the flaked fish and mix gently until just combined, taking care not to break up the fish.

Step 9

Use a large ice-cream scoop or a one-third cup measuring cup, scoop the mixture out and place the cakes on a parchment-lined baking sheet or plate. Gently press down with the palm of your hand to flatten out the patties slightly. Place the fish cakes in the refrigerator and chill for at least one hour.

Step 10

When ready to cook the cakes, add two tablespoons of olive oil to the skillet over medium heat. When the oil is hot, add the patties and pan-fry for about three minutes on each side or until golden brown and crispy.

Step 11

Serve immediately while they are still hot.