21389 Black Cod Fish Cakes with Tartar Sauce 40 mins 40 mins 8 fish cakes Fri May 29 09:48:00 -0700 2009 Fri May 29 09:48:31 -0700 2009 Medium American CHOW http://www.chow.com/recipes/21389 Fri, 29 May 2009 16:48:31 GMT Celery-scented fish cakes with classic tartar sauce Celery-scented fish cakes stay nice and moist by keeping some of the fish in large pieces. Fish cakes are a classic weeknight supper, but they can sometimes be dry and tough. When chopping the fish for these tasty cod cakes we left some in large, 1-inch pieces, which makes them extra juicy and moist. We also found that using matzo meal instead of breadcrumbs makes them very tender, but not crumbly—perfect for dipping in tangy tartar sauce.

]]> For the sauce:
  1. Combine all ingredients in a medium bowl and stir until fully incorporated. Cover and refrigerate until ready to use.
For the fish cakes:
  1. Heat oven to 200°F and arrange a rack in the middle.
  2. Combine eggs, shallot, parsley, salt, pepper, and celery seed in the bowl of a food processor fitted with the blade attachment and pulse just until combined, about 5 pulses. Add about 1/3 of the fish to the food processor and pulse 5 times until most large pieces are slightly chopped. Add another 1/3 of the fish, pulse 5 more times, then add last 1/3 and pulse 5 more times until there is equal amounts of very small, medium, and large 1-inch chunks. (Do not over-process as it will lead to tough, dry cakes.)
  3. Remove to a large bowl and stir in matzo until thoroughly combined. Divide evenly into 8 (3-inch) patties about 1/2-inch thick (they will be about 1/3 to 1/2 cup each).
  4. Heat 1 tablespoon oil in a large nonstick frying pan over medium heat until shimmering, about 3 minutes. Place 4 cakes into the pan and cook until browned and crispy on one side, about 5 to 7 minutes. Flip and brown on the other side, about another 5 to 7 minutes.
  5. Remove cakes to a baking sheet and place in the oven to keep warm. Add remaining oil to pan; once hot, place remaining 4 cakes in frying pan and cook until browned and crispy on both sides, as before. Serve cakes immediately with tartar sauce.
]]> http://www.chow.com Kate Ramos 50 Main For the sauce::

]]> 1 cup mayonnaise

]]> 273 3 tablespoons finely chopped capers

]]> 43 3 tablespoons freshly squeezed lemon juice

]]> 142 2 tablespoon finely chopped dill pickle

]]> 54 1 tablespoon finely chopped scallion

]]> 305 1/4 teaspoon freshly ground black pepper

]]> For the fish cakes::

]]> 2 large eggs

]]> 94 1 medium shallot, medium dice

]]> 203 3 tablespoons coarsely chopped Italian parsley

]]> 301 2 teaspoons kosher salt

]]> 305 1/2 teaspoon freshly ground black pepper

]]> 276 1/4 teaspoon celery seed

]]> 496 2 pounds boneless, skinless black cod fillet, bones removed, large dice

]]> 1/4 cup matzo meal

]]> 2 tablespoons olive oil

]]> 349 fish 20 seafood 10054 dairy free 4070 carnivore 7306 weeknight 388 healthy 1071 classic 812 old school 1046 cold weather 1021 comfort 460 condiment 1416 filling 2900 sustainable