White Fish Patties And Homemade Tartar Sauce Recipes

BEST HOMEMADE TARTAR SAUCE

Steps:

• Place all the ingredients in a medium-sized bowl and stir to combine. Chill for at least 2 hours or overnight before serving. The longer the better as the flavors improve over time.

WHITE FISH PATTIES AND HOMEMADE TARTAR 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.

NOVA SCOTIA FISH CAKES

Steps:

• Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
• Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
• In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
• Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
• Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
• Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
• Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

FISH CAKES WITH TARTARE SAUCE

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.

NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE

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.