Tartar Sauce For Lemon Parsley Fish Cakes Recipes

LEMON-PARSLEY FISH CAKES

Steps:

• Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
• In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
• Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
• To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

TARTAR SAUCE FOR LEMON-PARSLEY FISH CAKES

Steps:

• In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.

LEMON-HORSERADISH FISH CAKES

Steps:

• Preheat oven to 400°F. Brush each of two rimmed baking sheets with 1 1/2 teaspoons oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
• In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere.
• In a large skillet, heat 1 tablespoon oil over medium-high. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Transfer to a platter. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce and parsley sprigs, if desired.
• Place uncooked cakes on a baking sheet, and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator before cooking.
• (Per Serving)
• Calories: 286
• Fat: 14.8g (2.7g Saturated Fat)
• Protein: 25.9g
• Carbohydrates: 12.5g
• Fiber: 0.8g

LEMON-HORSERADISH FISH CAKES

Steps:

• Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
• In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
• In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.