FISH CAKES WITH TARTARE SAUCE
Make a little fish go a long way with these tasty fishcakes - perfect comfort food
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 40m
Yield Makes 4
Number Of Ingredients 15
Steps:
- Make the tartare sauce: mix all the ingredients together and chill (you won't need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
- Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
- At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
- While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
- Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
- Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
- Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.
NEW ENGLAND FISH CAKES WITH BEANS N' TARTAR SAUCE
Fish cakes are a New England favorite... served old New England style with a side of Baked Beans and Tartar Sauce! Leftover fish cakes make a wonderful sandwich when heated, placed on buns, topped with a slice of cheddar cheese and some home made tartar sauce!! YUMMMMMM!!!!! This recipe is as we like to say in the North...
Provided by Lynn Hoar
Categories Other Sauces
Time 2h
Number Of Ingredients 25
Steps:
- 1. Preheat your oven to 425 degrees... For the Fish Cakes: Place fish in 9x13 glass pan, sprinkle with salt and pepper and a few small splashes of lemon juice. Cover tightly with foil and bake for 25 minutes at 425 degrees. Remove from oven and set aside to cool, leaving the foil in place covering the fish as it cools.
- 2. While fish is baking, peel, chop and boil the potatoes...drain water, return potatoes back to the same pot and let the heat left over from stove burner "dry" the potatoes a bit, giving the pan a few shakes while "drying".
- 3. Add all the fish to the potatoes...(do not add the liquid from the bottom of fish pan) Mash the fish and potatoes lightly together with potato masher... but mix well.
- 4. Add the rest of the ingredients to the mash and mix well using your hands. The mix will be somewhat sticky. Form the mixture into hamburger size patties, about a 1/2 an inch thick ( you should get in the vicinity of 12 patties depending on your size) Once your patty is formed, coat the front, back and all around the sides of the cake with additional bread crumbs, then set prepared fish cakes on cookie sheets sprayed with Pam if baking.
- 5. You can either fry the patties, a few at a time in canola oil in a cast iron fry pan until golden brown...or you can bake them in the oven at 350 degrees in with the beans... (Fish cakes and Beans will take aprox 1 hour to bake in oven together)
- 6. Preheat oven to 350 degrees... For the Beans: In a casserole sprayed with Pam, mix all the bean ingredients together...do not cover...place in 350 degree oven with fish cakes and bake for 1 hour flipping fish cakes after a half an hour. Give the beans a few turns with a spoon when you flip the fish. Bake for an additional 30 min to make a total of 60 minutes of baking.
- 7. For the Tar-Tar Sauce: Mix all the ingredients well and chill for 2 hours...let sit at room temp 1/2 hour before serving
- 8. I hope you all enjoy my "taste of New England" !!
LEMON-PARSLEY FISH CAKES
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
- In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
- Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
- To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g
NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE
Steps:
- Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
- Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.
- Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.
LEMON-HORSERADISH FISH CAKES
The horseradish gives these fish cakes a little added bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
- In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
- In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.
PROPER BRITISH FISH CAKES
I've been streaming a lot of British cooking shows lately, which is what inspired this. Not only do these look and taste amazing, they are also very inexpensive to make. Serve with watercress and lemon wedges.
Provided by Chef John
Categories Fish Cakes
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
- Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
- Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
- Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
- Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
- Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
- Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.
Nutrition Facts : Calories 623.1 calories, Carbohydrate 45.4 g, Cholesterol 108.2 mg, Fat 39.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 552.9 mg
TARTAR SAUCE FOR LEMON-PARSLEY FISH CAKES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.
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