In a saucepan, add the haddock fillets and cover with water. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the fish is cooked through. Drain and let it cool slightly before flaking the fish into pieces.

Prepare the Bacon

In a skillet, cook the bacon until crispy. Remove from the skillet, chop finely, and set aside.

Mix Ingredients

In a large bowl, combine the flaked haddock, chopped bacon, breadcrumbs, egg, parsley, lemon zest, salt, and black pepper. Mix until well combined.

Form the Cakes

Shape the mixture into patties, about 2 inches in diameter. Place on a plate and refrigerate for at least 30 minutes to help them hold their shape.

Cooking and Serving

Cook the Fish Cakes

Heat olive oil in a skillet over medium heat. Add the fish cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.

Prepare the Tartar Sauce

In a small bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, salt, and black pepper. Mix well to combine.

Serve

Serve the fish cakes hot with the tartar sauce on the side for dipping.