TIME: 30 MINUTES
1 pound fresh bluefish fillets chopped into ½-inch chunks
1 large egg, beaten
3 Tbsp. mayonnaise
1 tsp. salt
2 tsp. plus 2 Tbsp. Old Bay seasoning
2 Tbsp. parsley, finely chopped
8 no-salt Saltine crackers
1 pound potatoes
3 Tbsp. olive oil
4 ears fresh sweet corn
4 Tbsp. melted butter
¼ cup canola oil, for frying
4 white rolls or small hamburger buns
4 tomato slices
Salt and freshly ground pepper to taste
Tartar sauce (optional)
 Mix the egg, mayonnaise, salt, 2 teaspoons of the Old Bay, and parsley in a medium bowl. Add 4 crumbled Saltines and combine well. Gently fold in the bluefish and form 4 equal-size patties. Refrigerate them on wax paper (they’ll be loose and wet) for at least an hour.
 Prepare the potatoes: Slice the potatoes 3/8 inch thick and put in a pot with enough cold water to cover. Bring to a boil, then lower the heat and simmer for about 5 minutes, stopping before they are fully cooked. Drain and run them under gentle cold water until the potatoes are cool. In a large bowl, pour the olive oil over them and add the remaining Old Bay, gently stirring.
 Ready a medium-high fire in a grill. Remove the husks and silk, then set the corn on the grill and cook, turning frequently, until the tips of the kernels are blackened and the corn is done (to check, take a bite out of one ear, preferably the one designated for you). Brush with the melted butter and wrap them in foil to keep warm. Now grill the potato slices for about 4 minutes per side, until golden brown and crisp.
 Back inside, crumble the remaining four crackers and gently coat the bluefish patties on all sides. Heat the canola oil in a skillet over medium heat. Add the patties and fry them to a deep golden brown, about 2 to 3 minutes per side. (Refrain from fiddling with them too much or they may flake apart.)
 Put a patty on each bun with a tomato slice and, if desired, tartar sauce. Serve with the corn and potatoes on the side.