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Recipes

New England Fish Cakes with Herbed Tartar Sauce

By Brooke Dojny and Melanie BarnardPhotography by Julie Toy

4.0

(6)

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Recipe information

  • Yield

    4 Servings

Ingredients

1

/2 cup purchased tartar sauce

2

tablespoons plus 1/2 cup finely chopped green onions

2

teaspoons plus 1 1/2 tablespoons chopped fresh thyme

1

teaspoon drained capers

4

slices good-quality firm white bread, torn into pieces (1 1/2 cups)

1

celery stalk with leaves, cut into 2-inch lengths

1

1/4 pounds boneless cod, haddock, or other white fish fillets, cut into 2-inch chunks

1

large egg

3

/4 teaspoon salt

1

/2 teaspoon ground black pepper

3

tablespoons olive oil

Lemon wedges

Need to make a substitution?

Preparation

  1. Step 1

    Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.

    Step 2

    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.

    Step 3

    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.

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