White Fish Patties And Homemade Tartar Sauce Recipes

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.

Steps:

• 1 There are various ways to start a fish poaching liquid. I save shrimp shells from other projects and freeze them. Then bring the shrimp shells, lemon rind and 3 cups water to a boil. Simmer for 10 minutes and strain out the solids. Bring the liquid back up to a simmer. If you have fish stock, vegetable stock or clam juice on hand, they will enhance the flavor. After poaching the fish, strain out any remaining solids, cool the liquid and freeze in a container for future recipes. The liquid will get more intense in flavor with each use. Be sure to freeze the liquid between uses and bring to a full boil before reducing to a simmer to eliminate the possibility of bacteria. 2 Bring the prepared poaching liquid to a simmer. Poach the fish until cooked through. Remove the fish from the liquid and squeeze out excess liquid. Break apart the fish with your fingers until it is in flakes. 3 Dice the red bell pepper and put it in a large, microwaveable mixing bowl. Microwave for 2 minutes or until softened. Add the flaked fish, scallions, capers, eggs, and parsley to the bowl. Mix together and add just enough bread crumbs to hold the mixture together, so you can form a patty. Season with lemon juice, paprika, salt and pepper. 4 Pour enough vegetable oil into a large frying pan for a quarter inch of depth. Heat the vegetable oil until it shimmers. Form the fish mixture into patties that are about 3 inches in diameter. Fry in the hot oil until the bottom side is golden brown. Carefully flip each patty over and fry until the other side is also golden. 5 To make the tartar sauce, mix all the ingredients together in a small bowl. Season with lemon juice, paprika, salt and pepper.

Steps:

• Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
• Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
• Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.

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.