Fish Cakes With Herbs and Chiles

Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with vibrant herbs, green chile and fragrant lime zest. Choose a sustainable fish here, any mild white fillet will work. Consult either your local fishmonger, or the Monterey Bay Aquarium’s seafood watch website, which has current information about supply. Then serve these crisp-edged cakes with a dollop of plain mayonnaise — or mayonnaise spiked with minced Indian pickles or preserved lemons.

Ingredients

• 2tablespoons olive oil, more for frying
• 2garlic cloves, smashed and peeled
• 1pound firm white fish fillets, such as hake, black sea bass or flounder
• 1 ½teaspoons kosher salt, more as needed
• ¼teaspoon black pepper
• 2tablespoons dry vermouth or white wine
• 1pound russet potatoes, peeled and thinly sliced (2 cups)
• 2eggs
• 3tablespoons roughly chopped cilantro
• 3tablespoons roughly chopped basil
• 1scallion, white and green parts, finely chopped
• 1serrano chile, seeded and minced
• Pinch cayenne
• Finely grated zest of 1 small lime
• ⅓cup panko bread crumbs
• ½cup all-purpose flour
• 3tablespoons chopped lime pickle or preserved lemon (optional)
• ½cup mayonnaise
• Lime wedges, for serving

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    389 calories; 22 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 20 grams protein; 107 milligrams cholesterol; 766 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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6 to 8 servings

Preparation

1. In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
2. Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
3. In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
4. Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
5. Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
6. In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
7. If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.