Grid­dled Fish Cakes

SAVEUR - - Contents -

MAKES 8 CAKES Ac­tive: 1 hr. 10 min. To­tal: 1 hr. 40 min.

Had­dock is of­ten used for th­ese fish cakes, though any firm white fish will do. This recipe, adapted from Nova Sco­tia Cook­ery, Then and Now (Nim­bus, 2018), cre­ates ten­der cakes with golden edges. The mix­ture can be shaped into pat­ties a day ahead and re­frig­er­ated, but don’t roll the pat­ties in bread crumbs un­til just be­fore fry­ing.

1 small Yukon Gold potato (5 oz.), peeled 2 lb. firm white fish fil­lets (had­dock, cod, or hake) 1½ cups bread crumbs ¼ cup finely chopped pars­ley ¼ cup finely chopped scal­lion ¼ cup sour cream ¼ tsp. cayenne pep­per Fresh le­mon juice Kosher salt Freshly ground black pep­per 1 cup ex­tra-vir­gin olive oil Green Tomato Chow-chow, recipe at right, for serv­ing (op­tional)

1 Pre­heat the oven to 350°F. Line a bak­ing sheet with parch­ment pa­per and set aside.

2 In a small pot, add the potato and enough cold wa­ter to cover; bring to a boil over high heat and cook un­til the potato is ten­der when pierced with a knife, 13–15 min­utes. Drain, and let cool. When the potato is cool enough to touch, coarsely mash with a fork and set aside.

3 Mean­while, cook the fish: Set the fil­lets on the bak­ing sheet, transfer to the oven, and roast un­til the fish flakes eas­ily, about 15 min­utes.

4 Pour the bread crumbs onto a plate and set aside. Re­move the fish from the oven and cool slightly. In a large bowl, break the fish into chunks. Add the mashed potato, pars­ley, scal­lion, sour cream, and cayenne; mix well, then sea­son to taste with fresh le­mon juice, kosher salt, and black pep­per. Form the mix­ture into eight pat­ties, then roll each in bread crumbs.

5 Line a plat­ter with pa­per tow­els and set by the stove. In a heavy skil­let over medium-high heat, add the oil. Once hot, add the fish cakes in batches and let cook, turn­ing once, un­til golden brown and heated through, 3–4 min­utes per side. Transfer the cakes to the plat­ter and serve hot, with green tomato chow-chow, if de­sired.

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