Spicy Fish With Avocado Chipotle Sauce And Skillet Potato Cake Food

CAST IRON SKILLET POTATO CAKE

Steps:

• The thing about trying to cook meals on a budget, they often end up making me feel like I didn't make anything special. Then, I put a call in to my inner chef and realized that with a few ingredients and a little elbow grease, I can make something that feels fancy and exciting without breaking the bank.
• In a small saucepan, melt the butter and bring it to a gentle simmer. Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids; these are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
• Using a mandolin slicer or a sharp knife, cut all of the potatoes into thin (1/8-inch thick) slices. Transfer them to a bowl and cover them with 3/4 of the melted butter. Season with a little salt and the dried thyme and toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.
• Preheat the oven to 400 degrees F.
• Remember that the bottom layer with be the top when you unmold this cake so it should be done with extra care. Layer the potatoes, following the edge of the skillet, so they overlap. Start the second circle, closer to the center, of overlapping potato rounds. Continue to make circles with the potatoes until the entire bottom of the skillet is filled with potato rounds in smaller and smaller circles. Fill the skillet with another level layer of potatoes. Sprinkle a touch of salt and make 3 more layers. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.
• Place the skillet on high heat and cook until the water starts to emerge from the potatoes and you can see the edges browning, 5 to 8 minutes. Place the skillet in the oven and cook, undisturbed, until the potatoes feel tender in the center when pierced with the tip of a knife, 10 to 15 minutes. Remove the skillet and carefully pour off any excess butter or liquid into a bowl. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over in one deft motion. Lift off the skillet and use a large metal spatula to place it back in the skillet so it can brown on the second side. Pour the butter back in and cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Season with salt. Cut into wedges like a pie. Serve immediately in the skillet. Alternatively, lift it out of the skillet and serve on a platter or in slices on individual plates.

FISH AND POTATO CAKES

Steps:

• Mix all ingredients together except for the breadcrumbs.
• Shape the mixture into 6 patties.
• Press each side of the patty into the breadcrumbs.
• Bake at 350 for 20 minutes.
• Enjoy!

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

SPICY COD CAKES WITH CHIPOTLE SAUCE

Steps:

• Preheat oven to 350°F Lightly coat a baking pan with nonstick cooking spray. Rinse and pat cod dry, then season with salt and pepper to taste. Place in pan and bake 12-15 minutes or until fish flakes easily with a fork. Remove from oven and let cool completely.
• Using a fork, break fillets into small flakes and place in a large bowl. Add egg, 2 tablespoons of the mayonnaise plus panko and green onions. Season with salt and pepper to taste, then gently mix to combine. Form into 4 patties.
• In a large nonstick skillet, heat oil over medium-high heat. Add patties; cook 5 minutes per side or until golden brown and cooked through (145°F).
• For the chipotle sauce: In a small bowl, combine sour cream, cilantro, chipotle and remaining (2T) mayonnaise. Season with salt and pepper to taste. Top each cod cake with a spoonful of sauce or serve it on the side.

SPICY FISH & POTATO CAKES

Steps:

• 1. MAKING THE POTATOES
• 2. Chef's Note: Maris Piper (Solanum tuberosum "Maris Piper") is an Irish potato bred by Northern Ireland grower John Clarke. It is the most popular potato in the United Kingdom, but is seldom sold in the U.S. And that's sad because it's a great potato for this dish, plus they make excellent chips.
• 3. Add the potatoes to a pot of salted water, and boil with the skins on until tender.
• 4. Chef's Tip: To check for doneness, insert a paring knife, or fork into the potato; it should go in with little resistance.
• 5. Remove from the water, and allow the potatoes to cool, and remove the skins (they should just slide off). Place the skinned potatoes into a large bowl and mash.
• 6. Heat 2 tablespoons of the oil in a pan over medium heat. Add the onion, chili (if using), and ginger, and then cook for 3 minutes. Add the dijon mustard, and stir for an additional 2 minutes. The onions should be nice and softened by this time.
• 7. Add the onion mixture to the mashed potatoes, and then add the Old Bay, dill, lemon zest, salt and pepper, to taste, and mix together. Finally add in the egg, and thoroughly combine.
• 8. THE FISH
• 9. Place the fish in a large frying pan, and add the peppercorns and bay leaves.
• 10. Cover with the milk, and add additional water to cover the fish.
• 11. Bring up to a slow simmer, and allow the fish to simmer, covered for 3 or 4 minutes.
• 12. Take off the heat, and allow the pan to sit an additional 10 minutes, covered, to finish cooking the fish.
• 13. Remove out of the milk, and allow the fish to cool slightly. Then use your hands to break them into medium-sized flakes.
• 14. Add 2 or 3 tablespoons of the poaching liquid to the potato mixture, and combine.
• 15. Add the flaked fish to the potato mixture, and gently combine.
• 16. Chef's Note: It's okay, if the fish breaks up... I've actually mixed all the ingredients together using my food processor fitted with an S-blade.
• 17. Shape the mixture into patties about 3.5 inches wide by 1 inch tall.
• 18. Dust each of the fish cakes with flour, dip into the egg, and finally coat with the breadcrumbs.
• 19. Chef's Tip: The easiest way to make fresh bread crumbs is to take the bread, cut off the crusts, and give them a couple of pulses in a food processor, fitted with an S-blade.
• 20. Prep Tip: When I'm making these for a catering event, or for a gathering of friends and family, I usually make these in the morning, and let them sit in my prep fridge all day. That way, I'm ready to go at dinnertime.
• 21. COOKING THE FISH CAKES
• 22. Add the remaining oil to a frying pan, set over medium heat. Cook the fishcakes in batches until they are nice and brown, about 6 to 8 minutes per side.
• 23. Chef's Tip: If you are doing these in batches, set your oven to a low setting, and put the cooked ones in the oven on a paper towel lined sheet, to keep them warm while the others are cooking. And the paper towels will have the added effect of helping to drain off any additional oil from frying.
• 24. Serving Tip: Traditionally, fishcakes are served with mustard pickles, but in keeping with the spicy nature of these, may I suggest a mild horseradish like this one: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=50 And perhaps some sautéed greens on the side.
• 25. Keep the faith, and keep cooking.

CHIPOTLE FISH CAKES WITH GUACAMOLE SALSA

Steps:

• Heat one tablespoon of oil in a large non-stick skillet over high heat. Cook onion and bell pepper, stirring until onion is transparent, about 3 minutes. Lower heat to medium, add garlic and water, stirring constantly so garlic does not brown, about 1 minute.
• In the work bowl of a food processor, process bread into fine breadcrumbs. There should be about one cup.
• In a medium mixing bowl, gently combine 3/4 cup of the bread crumbs with the salmon, sauteed vegetables, jalapeno, cilantro, mayonnaise and seasonings. *(if you do not have chipolte seasoning, substitute with 1 tablespoon chili powder plus 2 teaspoons smoky barbecue sauce) Adjust salt and pepper to taste. Refrigerate mixture for 30 minutes.
• Form mixture into 2" fish cakes, there should be about 12 patties of the same size and thickness. Coat with reserved bread crumbs. Refrigerate 1 hour.
• Preheat oven to 400 degrees. In a large nonstick skillet over medium heat, heat remaining oil. Brown fish cakes 2 to 3 minutes per side, remove to a baking pan. Bake in preheated oven for 10 minutes until set. Serve warm with Avocado Salsa.
• Make Avocado Salsa: In the work bowl of a food processor, pulse 1/4 onion, handfull of cilantro and 1/2 jalapeno pepper until finely chopped. Add 1 tablespoon mayonnaise, juice of half a lime juice, and 1 ripe chunked avocado. Pulse briefly until mixture is the consistency of chunky guacamole. Serve with any Tex-Mex recipe like Chipotle Fish Cakes.