Black Cod Fish Cakes with Tartar Sauce

By WisconsinMike

When chopping the fish for cod cakes, mix large, medium, and small pieces for the juiciest texture.

Ingredients

• For the Sauce:
• 1 C. Mayonnaise
• 3 T. finely chopped capers
• 3 T. lemon juice
• 2 T. finely chopped dill pickle
• 1 T. finely chopped scallion
• 1/4 t. fresh ground pepper
• For the Cakes:
• 2 large eggs
• 1 medium shallot, medium dice
• 3 T. coarsely chopped Italian parsley leaves
• 2 t. kosher salt
• 1/2 t. fresh ground pepper
• 1/4 t. celery seeds
• 2 lbs. skinless black cod fillet, pin bones removed and cut into 1 inch pieces
• 1/4 C. Matzo meal
• 2 T. EVOO

Preparation

Step 1

For the Sauce:
Combine allof the ingredients in a medium bowl and stir until fully incorporated. Cover and refrigerate until ready to use.

For the Cakes:
1. Heat oven to 200 degrees F and place rack in the middle.
2. Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse until just combined, about 5 pulses. Add about a third of the fish and pulse 5 times until most of the large pieces are slightly chopped. Add another third of the fish, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks. (Do not overprocess, as it will lead to tough, dry cakes.)
3. Transfer the mixture to a large bowl and stir in the matzo until thoroughly combined. Divide evenly into 8 (3-inch) patties about 1/2 inch thick (about 1/3 to 1/2 C each).
4. Heat 1 T. of the oil in a large nonstick frying pan over medium heat until shimmering, about 3 minutes. Place 4 cakes in the pan and cook until browned and crispy on one side, about 5-7 minutes. Flip and brown on the other side, about 5-7 minutes more.
5. Remove the cakes to a baking sheet and place in the oven to keep warm. Add the remaining tablespoon of oil to the pan; once it's hot, place the remaining 4 cakes in the pan and cook until brown and crispy on both sides, as before. Serve immediately with the tartar sauce.