Black Cod Fish Cakes with Tartar Sauce Recipe

INGREDIENTS

For the sauce:

1 cup mayonnaise
3 tablespoons finely chopped capers
3 tablespoons freshly squeezed lemon juice
2 tablespoons 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 leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
2 pounds boneless, skinless black cod fillet, bones removed and cut into 1-inch pieces
1/4 cup matzo meal
2 tablespoons olive oil

INSTRUCTIONS

Black Cod Fish Cakes with Tartar Sauce Recipe,fish recipes, healthy recipes, Burger recipes,

For the sauce:

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

For the fish cakes:

Heat the oven to 200°F and arrange a rack in the middle.
Combine 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.)
Transfer 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).
Heat 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.
Remove the cakes to a baking sheet and place in the oven to keep warm. Add the remaining 1 tablespoon of oil to the pan; once it’s hot, place the remaining 4 cakes in the frying pan and cook until browned and crispy on both sides, as before. Serve immediately with the tartar sauce.