Make these fish cakes early in the day
or the night before if you are short on time around dinner.
Fish Cakes with Chives
1 1/2 lbs. firm-fleshed white fish, such as haddock, cod or
5 T. vegetable oil
1/2 t. salt
1/8 t. freshly ground pepper
1/4 C. half-and-half
1 1/2 T. Dijon mustard
1 3/4 C. fresh bread crumbs
1/4 C. chopped fresh chives
3/4 C. prepared tartar sauce
4 lemon wedges
Heat the broiler. Place fish on a foil-lined baking sheet. Brush with 1
tablespoon of the oil; season with salt and pepper. Broil until the fish flakes
easily with a fork and is cooked through, about 10 minutes. Let cool 5 minutes.
Place half the fish in a food processor with 1 of the eggs, half-and-half,
mustard and 3/4 cup of the bread crumbs. Puree until smooth. Flake remaining
fish into a mixing bowl. Stir in pureed fish and 3 tablespoons of the chives.
Beat remaining egg in a wide bowl. Place remaining bread crumbs on a plate. Form
fish into 4 large or 8 small cakes. Dip into egg, then coat with crumbs.
Heat remaining 4 tablespoons of the oil in a large non-stick skillet over
medium-high heat. Fry fish cakes until golden brown on one side, 2 minutes;
turn. Fry until cooked through, 2 minutes.
Sprinkle with remaining chives. Serve with tartar sauce and lemon wedges.