Fish Cakes with Herbed Tartar Sauce

I found this recipe in the big Bon Appetit Cookbook and we both loved it.  Matt said he now officially prefers fish cakes to crab cakes!  Although I love a well-executed crab cake, I have to admit he has a point.  These were much meatier than most crab cakes I’ve had, and I really enjoyed the mild fish flavor.  I used tilapia because it’s reasonably priced and it always looks good at our fish counter.  But any white, flaky fish will do fine.  The tartar sauce is simple, just doctoring a store-bought jar.  I served some simple asparagus alongside for a pretty healthy meal.  Enjoy!

1/2 cup purchased tartar sauce
2 tbs plus 1/2 cup finely chopped scallions
2 tsp plus 1 1/2 tbs chopped fresh thyme
1 tsp drained capers
4 slices good-quality white or wheat bread, torn into pieces
1 celery stalk, cut in large pieces
1 1/4 lbs. tilapia, cut in 2 inch pieces
1 large egg
3/4 tsp salt
1/2 tsp black pepper
3 tbs olive oil
Lemon wedges, for serving

Stir the tartar sauce, 2 tbs scallions, 2 tsp thyme, and capers in a small bowl to blend. Taste for seasoning and add salt and black pepper if desired.
Place the bread pieces in a food processor. Process until coarse crumbs appear. Transfer to a large bowl. Add celery to food processor and finely chop using on/off turns. Add celery to the bowl with the bread crumbs. Add the fish to the processor. Use the on/off turns to coarsely puree the fish. Add it to the bowl. Also add remaining 1/2 cup scallions, 1 1/2 tbs thyme, egg, salt, and pepper. Mix gently until it all comes together. Form either 4 large patties or up to 12 small patties with your hands.
Heat the olive oil in a NONSTICK skillet over medium heat. Brown fish cakes on one side for about 5 minutes. Flip carefully and cook another 5 minutes, until the bottoms are browned and they are firm to the touch. Remove and serve with lemon wedges and the tartar sauce.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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