Fish Cakes With Green Goddess Tartar Sauce

Golden Fish Cakes with Green Goddess Tartar Sauce: A Delectable Delight

Welcome to a culinary journey that promises heavenly flavors with every bite. Prepare to tantalize your taste buds with our Golden Fish Cakes paired with an irresistible Green Goddess Tartar Sauce. This dish is perfect for a comforting weeknight dinner or an elegant weekend meal. Crafted with a harmonious blend of fresh herbs, crispy panko crumbs, and succulent fish fillets, these fish cakes are all about texture and flavor. The accompanying tartar sauce, enriched with creamy avocado and tangy goat cheese, adds a luxurious twist that elevates the dish to a gourmet experience.

Key to crafting the perfect fish cake lies in selecting firm white fish like snapper or cod. Ensure your fish is fresh, or thoroughly thaw any frozen fillets, and pat them dry to achieve a flawless crispy crust. Mixing with fresh herbs like parsley and green onions infuses a delightful freshness, while a hint of lime juice amplifies the flavor profile. As you shape the patties, a light dusting of cornmeal ensures an even golden crust. Cooking is best done in a sauté pan with a generous splash of canola oil, bringing together the tender inside and crispy outside to perfection.

To set yourself up for success, keep your fish cakes cool before cooking. A brief chill in the fridge allows the ingredients to bond, preventing the cakes from crumbling during cooking. Finally, be generous with the Green Goddess Tartar Sauce. This creamy, tart, and flavorful sauce is crowned with mashed avocado and tangy goat cheese, complementing the fish cakes beautifully. The combination makes for a dish that's as delightful to eat as it is to prepare.

Ingredients

• Fish Cakes:
• 12 oz fish fillets (e.g., snapper, mahi, halibut, cod), thawed - For a firm texture and mild flavor.
• ¼ cup fresh green onions, finely chopped - Adds a subtle oniony sweetness.
• 2 tablespoons fresh Italian parsley, finely chopped - Infuses the cakes with freshness.
• 2 tablespoons cornmeal - Provides a crispy coating.
• ¾ cup panko breadcrumbs - Ensures a light and airy crust.
• 1 egg (or ¼ cup egg substitute) - Binds the ingredients together.
• ¼ cup light mayonnaise - Adds moisture and richness.
• 1 tablespoon Dijon mustard - Offers a tangy depth of flavor.
• 2 teaspoons fresh lime juice - Brightens up the overall taste.
• ½ teaspoon kosher salt & ¼ teaspoon pepper - Seasons the cakes.
• 3 tablespoons canola oil - For frying to golden perfection.
• Green Goddess Tartar Sauce:
• 2 tablespoons fresh Italian parsley, finely chopped - Boosts the herbal taste.
• 1 tablespoon fresh tarragon, finely chopped - Adds a distinct anise-like flavor.
• ½ avocado - Contributes creaminess and richness.
• 2 oz Deli goat cheese - Offers a tangy and creamy component.
• 2 tablespoons light mayonnaise - Acts as the base for the sauce.
• 2 tablespoons light sour cream - Enhances the creaminess.
• 1 teaspoon fresh lime juice - Lends a zesty brightness.
• ¼ teaspoon kosher salt & ⅛ teaspoon pepper - Balances the seasoning.
• 12 oz fish fillets (e.g., snapper, mahi, halibut, cod), thawed - For a firm texture and mild flavor.
• ¼ cup fresh green onions, finely chopped - Adds a subtle oniony sweetness.
• 2 tablespoons fresh Italian parsley, finely chopped - Infuses the cakes with freshness.
• 2 tablespoons cornmeal - Provides a crispy coating.
• ¾ cup panko breadcrumbs - Ensures a light and airy crust.
• 1 egg (or ¼ cup egg substitute) - Binds the ingredients together.
• ¼ cup light mayonnaise - Adds moisture and richness.
• 1 tablespoon Dijon mustard - Offers a tangy depth of flavor.
• 2 teaspoons fresh lime juice - Brightens up the overall taste.
• ½ teaspoon kosher salt & ¼ teaspoon pepper - Seasons the cakes.
• 3 tablespoons canola oil - For frying to golden perfection.

• 2 tablespoons fresh Italian parsley, finely chopped - Boosts the herbal taste.
• 1 tablespoon fresh tarragon, finely chopped - Adds a distinct anise-like flavor.
• ½ avocado - Contributes creaminess and richness.
• 2 oz Deli goat cheese - Offers a tangy and creamy component.
• 2 tablespoons light mayonnaise - Acts as the base for the sauce.
• 2 tablespoons light sour cream - Enhances the creaminess.
• 1 teaspoon fresh lime juice - Lends a zesty brightness.
• ¼ teaspoon kosher salt & ⅛ teaspoon pepper - Balances the seasoning.

Step-by-Step Instructions

1. Prepare the Fish Cakes: Pat the fish fillets dry with paper towels to remove moisture, essential for a good crust. Chop into ½-inch pieces. In a large mixing bowl, combine the fish, green onions, parsley, panko, egg, mayonnaise, Dijon mustard, lime juice, salt, and pepper. Mix until well blended. Shape the mixture into eight ½-inch thick patties.
2. Coat with Cornmeal: Spread the cornmeal on a plate. Gently press each fish cake into the cornmeal to coat both sides evenly. This will help achieve that coveted golden finish. Set the cakes aside on a tray.
3. Cook the Fish Cakes: Preheat a large sauté pan over medium-high heat for about 2-3 minutes. Add the canola oil, ensuring it covers the base of the pan for even cooking. Place the fish cakes in the pan, ensuring they do not crowd. Cook for about 2-3 minutes on each side or until they achieve a golden crisp and the internal temperature reaches 145°F. Once done, place them on paper towels to drain excess oil.
4. Make the Green Goddess Tartar Sauce: Chop the parsley and tarragon finely. In a mixing bowl, combine the herbs with mashed avocado, goat cheese, mayonnaise, sour cream, lime juice, salt, and pepper. Stir until the sauce is smooth and well blended. Chill until you're ready to serve.
5. Serve: Place the fish cakes on a serving platter and generously spoon the Green Goddess Tartar Sauce over each cake. Serve immediately for the best texture and flavor.

Tips for Troubleshooting if Something Goes Wrong with the Recipe

• Too Thick or Dry Fish Cakes? Add a spoonful of mayonnaise or a splash of lime juice to moisten the mixture.
• Cakes Fall Apart When Cooking? Ensure they've been chilled adequately before frying; this helps them hold together better in the pan.
• Uneven Cooking? Cook in batches to avoid overcrowding the pan, allowing even heat distribution.
• Tartar Sauce Too Thick? Adjust the consistency by stirring in a small amount of water, a teaspoon at a time, until it reaches the desired texture.

Ideas for Pairing with the Recipe

• Side Dishes: A fresh salad sprinkled with citrus dressing complements the richness of the fish cakes.
• Drinks: A crisp white wine like Sauvignon Blanc or a sparkling seltzer with a hint of lime enhances the meal's bright flavors.
• Desserts: A slice of classic apple pie provides a sweet conclusion, balancing the savory fish cakes.

How to Store Properly

• For Refrigeration: Store leftover fish cakes in an airtight container and refrigerate for up to 2 days. To reheat, warm them in a preheated oven at 350°F for about 10 minutes.
• For Freezing: Freeze uncooked fish cakes on a tray until firm, then transfer to a zip-top bag for up to 3 months. Cook from frozen, adding a few minutes to the cooking time.
• Sauce Storage: Keep any leftover tartar sauce in a tightly sealed container for up to 2 days in the refrigerator.

FAQs

• Can I use a different type of fish? Yes! Any firm white fish like haddock or tilapia works well, adapting to the seasonings effortlessly.
• How can I make this recipe gluten-free? Substitute the panko breadcrumbs with gluten-free breadcrumbs and ensure all sauces used are gluten-free certified.
• Can I prepare the fish cakes in advance? Absolutely! Shape, coat, and chill them a day ahead to save time during your meal prep.
• What can I use instead of goat cheese? Consider using cream cheese or feta for an equally delicious creamy texture.