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>4 -6 fillets,diced or flaked >1/2 C corn (uncooked kernels from 1 fresh ear or from >a defrosted pkg of frozen corn) >3 scallions,trimmed and thinly sliced >3 eggs,whisked >1 C pepperidge farm stuffing crumbs herb flavored >1 small jar pimentoes >1 T olive oil >1 T unsalted butter > >In large bowl,combine >fish,corn,scallions,pimentoes,eggs and bread >crumbs;mix well.Form mixture into 8 large fritters(or >12 medium ).Heat oil and butter in a large nonstick >skillet over medium heat.Place the fritters in the pan >and cook until crispy and golden brown,carefully >turning once, about 5 minutes each >side.Serve,accompanied by Dill Tartar Sauce(recipe >follows). > >Dill Tartar Sauce > >1 C mayonnaise >1 shallot,finely chopped >1 T fresh lemon juice >1 dill pickle,finely chopped >1 T chopped fresh dill > >In a large bowl,combine all ingredients and mix well. >Refrigerate until ready to use.

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