Fish Cakes with Chives

1 1/2 lbs. firm-fleshed white fish, such as haddock, cod or snapper

5 T. vegetable oil

1/2 t. salt

1/8 t. freshly ground pepper

2 eggs

1/4 C. half-and-half

1 1/2 T. Dijon mustard

1 3/4 C. fresh bread crumbs

1/4 C. chopped fresh chives

3/4 C. prepared tartar sauce

4 lemon wedges

Heat the broiler. Place fish on a foil-lined baking sheet. Brush with 1 tablespoon of the oil; season with salt and pepper. Broil until the fish flakes easily with a fork and is cooked through, about 10 minutes. Let cool 5 minutes.

Place half the fish in a food processor with 1 of the eggs, half-and-half, mustard and 3/4 cup of the bread crumbs. Puree until smooth. Flake remaining fish into a mixing bowl. Stir in pureed fish and 3 tablespoons of the chives.

Beat remaining egg in a wide bowl. Place remaining bread crumbs on a plate. Form fish into 4 large or 8 small cakes. Dip into egg, then coat with crumbs.

Heat remaining 4 tablespoons of the oil in a large non-stick skillet over medium-high heat. Fry fish cakes until golden brown on one side, 2 minutes; turn. Fry until cooked through, 2 minutes.

Sprinkle with remaining chives. Serve with tartar sauce and lemon wedges.