Black Cod Fish Cakes with Tartar Sauce Recipe
By
Kate Ramos
Difficulty: Medium |
Total Time:
40 mins
|
Active 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 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.
INGREDIENTS
For the sauce:
- 1 cup mayonnaise
- 3 tablespoons finely chopped capers
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoon finely chopped dill pickle
- 1 tablespoon finely chopped scallion
- 1/4 teaspoon freshly ground black pepper
For the fish cakes:
- 2 large eggs
- 1 medium shallot, medium dice
- 3 tablespoons coarsely chopped Italian parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
- 2 pounds boneless, skinless black cod fillet, bones removed, large dice
- 1/4 cup matzo meal
- 2 tablespoons olive oil
INSTRUCTIONS
For the sauce:
- Combine all ingredients in a medium bowl and stir until fully incorporated. Cover and refrigerate until ready to use.
For the fish cakes:
- Heat oven to 200°F and arrange a rack in the middle.
- 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.)
- 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).
- 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.
- 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.
