Fish Cakes With Chipotle Cream

Fish Cakes
Dasha Wright
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preparation
30
minutes
cooking
40
minutes
Serves 4

Ingredients

1 1/2
pounds
cod fillet
1/2
teaspoon
chili powder
1/2
teaspoon
dried oregano
kosher salt
3
slices whole-wheat bread
1/3
cup
mayonnaise
1
egg
3
tablespoons
lime juice and 1/2 teaspoon grated zest
2
celery stalks, finely chopped
3
tablespoons
olive oil
1/2
cup
light sour cream
1
canned chipotle chili, finely chopped
1/2
teaspoon
sugar

Directions

  1. Heat oven to 450° F. Place the cod on a baking sheet and sprinkle with the chili powder, oregano, and ½ teaspoon salt.
  2. Bake the cod until opaque throughout, 10 to 12 minutes. Let cool. Flake into small pieces with a fork.
  3. Meanwhile, in a food processor, process the bread until fine crumbs form. Pour onto a sheet of wax paper.
  4. In a medium bowl, whisk together the mayonnaise, egg, and 1 tablespoon of the lime juice. Add the flaked cod, celery, and ¼ teaspoon salt and com-bine. Tightly pack the mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.
  5. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side (turn carefully). Transfer to a plate and repeat with the remaining fish cakes, adding more oil as necessary.
  6. Meanwhile, combine the sour cream, chipotle, remaining 2 tablespoons lime juice, zest, sugar, and ¼ teaspoon salt. Serve with the fish cakes.
Jane Kirby
April 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 250
  • Fat 28 g
  • Sat Fat 4 g
  • Cholesterol 124 mg
  • Sodium 675 mg
  • Protein 32 g
  • Carbohydrate 9 g
  • Sugar 1 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 66 mg
What does this mean? See Nutrition 101.

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