Deviled Fish Cakes with Spicy Lemon Mayo

Months ago Jimmy, Mike and my boss Brett slayed a citation 6ft wahoo and multiple mahi mahi. Since then I've had a freezer full of fish and I've lately run out of ideas to prepare it. I know, woe is me, right? Anyways, I came across this recipe in our local paper, made it tonight for dinner and thought it was really good. As you can imagine, it takes a lot like a crabcake. Yum Yum.

Cakes:

1 stick unsalted butter

1/4 cup chopped onion
1/4 cup chopped celery

1 diced green bell pepper
1 large garlic clove minced

1 teaspoon dry thyme
1 lb fish (we used mahi)

1/2 teaspoon worcestershire
1/4 cup grated parmesan cheese

1 cup breadcrumbs
2 large eggs lightly beaten

1 dash Cayenne pepper
2 teaspoons dried mustard

1 tablespoon chopped fresh basil
Dash of salt

Sauce:
1/4 cup mayo

2 tablespoons yellow mustard
1 lemon juiced

2 teaspoons Old Bay
1 teaspoon Cayenne pepper

*Mix all ingredients mixed together until smooth

To prepare the cakes:

1. Heat half the stick of butter in a large skillet over medium heat. Then add the onion, celery, bell pepper, garlic and thyme. Saute approximately 5 mins.
   
2. Next, gently combine the fish and worcestershire into the skillet. Break up the fish to later pat into cakes, cooking throughout.
   
3. Remove from heat, mix in bowl with cheese, 1/2 bread crumbs, 2 eggs, Cayenne pepper, dry mustard, basil and salt.
4. Pat the fish mixture into cakes. Allow to chill for at least 30 mins.
   
5. Heat the remaining butter in the skillet on medium heat. While the skillet is heating, coat the cakes with the remaining bread crumbs.
   
6. Cook cakes approximately 2 to 3 minutes on each side or until golden brown.
   
7. Serve with a dollop of the sauce