Fish Cakes

I used leftover tilapia to make this, but you could use really any cooked fish. As with most of my recipes, taste the food as you go and adjust to your own liking. Salt will bring out any flavors you have as will acid such as lemon in this case.

Recipe by Tierney Larson

Ingredients:

1 shallot finely diced

1 lemon halved

kosher salt

3 large or 4 small idaho potatoes

4 pieces of precooked and cooled white fish such as tilapia or haddock, shredded into small pieces

1/4 cup of loosely packed dill chopped and divided

1/4 cup of loosely packed cilantro leaves and tender stems, finely chopped and divided

1/2 tsp celery seeds

freshly ground black pepper

1 egg, whisked

3 tbl canola oil

For the tartar sauce:

1/2 cup of mayonnaise

1 tsp yellow mustard

a few dashes of hot sauce to taste

2 small dill pickles, finely diced plus 2 tsp of pickle juice

a pinch of celery seeds

a pinch of kosher salt and some freshly ground black pepper

Ok so…Place the shallots along with the juice of half a lemon into a small bowl, season with some salt and give them a toss, let sit while you prep the rest.

Scrub and clean the potatoes and place them in a large pot of cold water. Add a few good pinches of kosher salt and bring to a boil over medium high heat. Boil until the potatoes are fork tender, about 15 minutes depending on size.

Drain the potatoes and while still hot, use a kitchen towel to hold them and a butter knife to help you peel off the skins. (for a tasty chip, preheat your oven to 375F and toss the potato skins in olive oil and kosher salt, roast on a sheet tray until brown and crisp about 10-15 min. and they’re so delicious!)..if not just discard.

Place the peeled potatoes in a food mill or potato ricer and press through onto a sheet tray spread out to cool. Season generously with about 1 tbl of kosher salt all over the potatoes as they cool.

Place the shredded precooked fish into a large bowl, along with the celery seeds, half the chopped dill, half the cilantro, and about 3/4 of the cooled potatoes. Mix gently until combined and taste before adding the egg to see if it needs more salt or pepper, then add the egg and continue to gently mix to combine. If the mixture holds together when you form a patty you’re good, if not add the rest of the potatoes.

To make the tartar sauce, combine all the ingredients above and taste to adjust the seasoning. Set aside.

When I made this I got 8 fish cakes out of it, and they were about 2-2 1/2 inches wide and about 1 inch thick. So you can shape them like that or make them bigger if you like. Shape the fish cakes and place them on a sheet pan lined with a paper towel, or a cooking rack on top of a sheet pan would also work.

Heat a heavy bottomed skillet over medium high heat. When hot add the canola oil and heat until shimmering. Brown the fish cakes in batches as not to overcrowd the pan, flipping once when the first side is golden brown, and then browning the second side. Remove and place back on the sheet pan. Serve alongside lemon slices and tartar sauce.