Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
Garnish with Dijon Caper Mayonnaise and chopped parsley.
In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.
Yield: 1/3 cup