Fish Cakes With Herbs And Chiles Recipes

Steps:

• Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
• Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
• Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
• Combine all ingredients in a small bowl.
• In a large skillet, heat the olive oil and saute the vegetables until tender.
• Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.

Steps:

• In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
• Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
• In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
• Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
• Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
• In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
• If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

Steps:

• In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
• Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
• In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
• Flake fish. Drain potatoes and garlic and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko and combine. Season with salt if needed. Cover and chill for at least 3 hours.
• Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
• In a large, preferably nonstick skillet, heat an 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper towel-lined plate.
• If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

Steps:

• Cover the potatoes in cold, salted water and bring to the boil. Turn down to a simmer and cook for 10-12 mins until tender. Drain and steam dry for a few mins, then mash and set aside to cool a little. Meanwhile, cook the fish. Cover in cold water and the lemon juice, bring to a gentle simmer, then poach for 5 mins (depending on the thickness of the fish) until just cooked through. Remove from the water, get rid of the skin and flake into large chunks.
• Put the lemon zest, herbs, spring onions, tartar sauce and some seasoning into a large bowl with the fish and the potatoes. Combine all the ingredients, then divide into 12 and shape into cakes.
• Put the eggs, flour and breadcrumbs on three plates. Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper. Repeat with the remaining fish cakes. You can freeze the fish cakes now for up to three months, or chill for 1-2 days.
• To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden and hot through. Serve with extra tartar sauce and salad or green veg. Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.