Fish Cake Recipe source: American Test Kitchen
Ingredients: Serve 4
1 pound skinless cod fillets, cut into 1 inch pieces
¼ cup plain dried bread crumbs
1 large egg white
1 shallot, minced
3 tablespoons minced fresh parsley
2 tablespoons light mayonnaise
4 teaspoons mustard
1 tablespoon lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup all purpose flour
2 tablespoons vegetable oil
Lemon wedges
Procedures:
Pulse half of cod fillets in food processor until they form mix of equal parts finely minced and coarsely chopped pieces, about 4 pulses. Transfer processed cod to large bowl and repeat with remaining cod. Sprinkle bread crumbs over cod.
Whisk egg white, shallot, parsley, mayonnaise, mustard, lemon juice, salt, and pepper together in bowl. Using rubber spatula, gently fold mixture into cod and bread crumbs until mixture just holds together.
Divide cod mixture into 4 equal portions and shape each into round cake, about 3 inch across and 1 ½ inches high. Transfer to plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
Spread flour in shallow dish or pie pale. Dredge fish cakes in flour, shaking off excess. Heat oil in 12 inch nonstick skillet over medium high heat until shimmering. Carefully lay chilled fish cakes in skillet and cook until well browned on both side, 8 to 10 minutes. Carefully transfer fish cakes to platter and serve with lemon wedges.
Tartar Sauce:
Ingredients: make about ½ cup
¼ cup mayonnaise
2 tablespoons sour cream
4 large cornichons, minced, plus 2 teaspoons cornichon juice
2 tablespoons finely chopped red onion
1 tablespoon capers, rinsed and minced
1/8 teaspoon pepper
Water
Procedures:
Mix all ingredients together in bowl, adding water as needed to thin sauce. Refrigerate, covered, until flavors blend, about 30 minutes. (sauce can be refrigerated for up to 1 day) end.
Ingredients: Serve 4
1 pound skinless cod fillets, cut into 1 inch pieces
¼ cup plain dried bread crumbs
1 large egg white
1 shallot, minced
3 tablespoons minced fresh parsley
2 tablespoons light mayonnaise
4 teaspoons mustard
1 tablespoon lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup all purpose flour
2 tablespoons vegetable oil
Lemon wedges
Procedures:
Pulse half of cod fillets in food processor until they form mix of equal parts finely minced and coarsely chopped pieces, about 4 pulses. Transfer processed cod to large bowl and repeat with remaining cod. Sprinkle bread crumbs over cod.
Whisk egg white, shallot, parsley, mayonnaise, mustard, lemon juice, salt, and pepper together in bowl. Using rubber spatula, gently fold mixture into cod and bread crumbs until mixture just holds together.
Divide cod mixture into 4 equal portions and shape each into round cake, about 3 inch across and 1 ½ inches high. Transfer to plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
Spread flour in shallow dish or pie pale. Dredge fish cakes in flour, shaking off excess. Heat oil in 12 inch nonstick skillet over medium high heat until shimmering. Carefully lay chilled fish cakes in skillet and cook until well browned on both side, 8 to 10 minutes. Carefully transfer fish cakes to platter and serve with lemon wedges.
Tartar Sauce:
Ingredients: make about ½ cup
¼ cup mayonnaise
2 tablespoons sour cream
4 large cornichons, minced, plus 2 teaspoons cornichon juice
2 tablespoons finely chopped red onion
1 tablespoon capers, rinsed and minced
1/8 teaspoon pepper
Water
Procedures:
Mix all ingredients together in bowl, adding water as needed to thin sauce. Refrigerate, covered, until flavors blend, about 30 minutes. (sauce can be refrigerated for up to 1 day) end.
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