Irish Cod Fish Patties with Homemade Tartar Sauce
Description
Make these awesome, traditional Irish cod patties with an amazing homemade tartar sauce for Fridays during Lent, St. Patrick's Day, meatless Mondays or any day.
Ingredients
Fish Cakes:
1 lb. russet potatoes, peeled
1 lb. cod fillets
1 T. spicy ketchup or chili sauce
a handful of minced fresh parsley
freshly squeezed juice from 1/2 lemon
2 large eggs, beaten
1/2 t. salt
1/4 t. black pepper
32 Ritz crackers, finely crushed
2-3 T. vegetable oil, for frying
lemon wedges and fresh greens, for serving
Tartar Sauce:
1 pasteurized egg, at room temperature
1 c. vegetable oil, at room temperature
1 t. grainy Dijon mustard
freshly squeezed juice from 1/2 lemon
2 t. capers
1/2 c. dill pickles, chopped
1/4 t. salt
black pepper, to taste
Directions
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Peel and chop the potatoes into large chunks; place in a saucepan; cover with cold water; add 2 t. salt; bring to a boil; cook until the potatoes are very soft, about 20 minutes.
While potatoes are cooking, place the fish in a shallow saute pan; cover with cold water; bring to a boil; cover; turn off heat; allow the fish to poach for about 10-15 minutes. Drain.
Drain cooked potatoes; place in a large bowl. Mash potatoes with the back of a fork, leaving a little chunks for texture.
Add ketchup, parsley, lemon juice, beaten eggs, salt and pepper; stir; add the cod, breaking it apart while adding it, removing tiny bones. Fish should be fairly chunky, so don’t break it apart too much. Fold the fish into the mixture until everything is evenly incorporated. It should be a little wet.
Use a 1/3 cup measuring cup to scoop out the mixture; form into patties, flouring your hands, if necessary.
Cover each patty in the Ritz cracker crumbs, coating all surfaces; transfer to a platter. The patties can be covered and refrigerated at this point for later cooking if desired.
Coat the bottom of a skillet (cast iron is great to use) with vegetable oil; heat on medium heat until hot. Fry the patties for about 5 minutes per side until golden, crispy, and hot throughout. Take extra care to flip and transfer the cakes since they are very delicate.
Serve hot on a bed of fresh greens, with freshly made tartar sauce and lemon wedges.
6 servings.
Tartar Sauce:
Put all the ingredients in a 16 oz. wide mouth mason jar that fits the head of an immersion blender.
Place the head of the immersion blender down to the bottom of the jar; turn it on. Blend for a few seconds and as the sauce starts to thicken; raise the blender up a little to blend all of the contents, for just a few seconds.
Remove the blender from the jar, stir the sauce a bit, and adjust the seasoning to taste. Close the jar and refrigerate until needed. Use within 7 to 10 days.