Fish Cakes with Citrus “Tartar” Sauce

Citrus Fish Cakes

This recipe will make fish cakes for a crowd, and is a nice alternative to traditional gefilte fish. The citrus in this recipe lightens up the dish, taking away from the fried aspect of it, and would make it a great idea for a lunch meal! Before you start wondering where you’re going to get such small amounts of freshly squeezed juices, simply use the lemon and orange that you just zested!

Ingredients:

Sauce:
1 cup mayonnaise
4 teaspoons finely grated lemon zest (from 2 lemons)*
1 tablespoon finely grated orange zest (from 1 orange)*
1 tablespoon fresh lemon juice
1 tablespoon freshly squeezed orange juice
¼ teaspoon salt
Pinch sugar
Pinch cayenne

Fish Cakes:
2 pounds carp (or perch or bass) fillets, skinned and cut into 2-inch pieces
1 medium onion, finely chopped
2 tablespoons chopped parsley**
1 tablespoon mayonnaise
1 egg, beaten
2 tablespoons fresh lemon juice
2 tablespoons freshly squeezed orange juice
⅓ cup matzoh meal
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup or more oil (for frying)
1 tablespoon sea salt

* Click here to see my tips on zesting citrus.
** Click here to see how to properly clean fresh parsley.

Directions:

To make the sauce:
In medium bowl, stir together all ingredients. Cover and chill.

To make the fish cakes:
Line large baking sheet with waxed paper. Working in 2 batches, in food processor pulse the fish until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, parsley, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 ¼ inch-diameter balls and press into ½ inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat ¼ inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

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Let it Begin…11 Days and Counting!

Pesach ChecklistOkay folks, I hope you’re prepared… We knew it was coming… That’s right, it’s almost Passover! The holiday, that only though it lasts a mere 8 days, we cook, clean and prep as if it is Y2K all over again! During this holiday, Jews all over the world will eat more oil, eggs and matzo than one would think humanly possible (and definitely not healthy!) Is it just me, or does ever Passover recipe start off with “take 6 eggs and a 1 ½ cups of oil”? I would definitely not plan on having your yearly physical scheduled in the 2 to 3 weeks following Passover. Your doctor will be abhorred by your cholesterol levels!

But it doesn’t have to be all bad! Today’s recipes tend to call for a more balanced approach, using more fresh ingredients, and less of the pre-packaged boxed goods. Not to fault those mind you, I mean, those brownies with that thick icing? Yum! Over the next week and a bit I’m going to be posting different recipes to be made over Passover, trying to focus away from mains (don’t worry, there will still be some) and give options for starters, sides and desserts. Plus, don’t forget to pick up a copy of the COR Passover Guide at your local school, synagogue, grocery or Jewish establishment. For those outside of the greater Toronto area, here is a link to our online version!