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Black Cod Fish Cakes with Tartar Sauce
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Total Time:

Makes: 8 fish cakes

Fish cakes are a classic weeknight supper, but they can sometimes be dry and tough. When chopping the fish for the cod cakes we left some of it in large pieces, some medium, and some smaller, which gave the cakes the juiciest texture. We also found that using matzo meal instead of breadcrumbs makes these fish cakes very tender but not crumbly—perfect for dipping in tangy tartar sauce.

Instructions

For the sauce:

  1. 1Combine all of the ingredients in a medium bowl and stir until fully incorporated. Cover and refrigerate until ready to use.

For the fish cakes:

  1. 1Heat the oven to 200°F and arrange a rack in the middle.
  2. 2Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses. Add about a third of the fish and pulse 5 times until most of the large pieces are slightly chopped. Add another third of the fish, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks. (Do not overprocess, as it will lead to tough, dry cakes.)
  3. 3Transfer the mixture to a large bowl and stir in the 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. 4Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat until shimmering, about 3 minutes. Place 4 cakes in the pan and cook until browned and crispy on one side, about 5 to 7 minutes. Flip and brown on the other side, about 5 to 7 minutes more.
  5. 5Remove the cakes to a baking sheet and place in the oven to keep warm. Add the remaining tablespoon of oil to the pan; once it’s hot, place the remaining 4 cakes in the pan and cook until browned and crispy on both sides, as before. Serve immediately with the tartar sauce.
  • Black Cod Fish Cakes with Tartar Sauce
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