SPICY COD CAKES WITH CHIPOTLE SAUCE
While this recipe calls for cod, you could use any mild, flaky white fish fillets as long as you adjust the cooking time to reflect the variable thickness. Another thing you might want to adjust is how much of the chipotle in adobo you use. I ate sitting next to a fire extinguisher, this being my first time making the dish. (YOWZA!) Anyway, I had about a pound (16 oz) of fish and when all was said and done, ended up with 4 patties each about 3-3.5" in diameter. We had them as part of a moderate meal with baguette slices and a simple salad. If you make many smaller versions, you could serve them as appetizers.
Provided by Sandi From CA
Categories Weeknight
Time 35m
Yield 4 appetizer portions, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 304.6, Fat 19.1, SaturatedFat 3.8, Cholesterol 93.6, Sodium 294.7, Carbohydrate 12.9, Fiber 0.9, Sugar 1.8, Protein 19.4
CHIPOTLE FISH TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
- Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
- Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
- To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.
SPICY FISH & POTATO CAKES
If you like crab cakes I think that you will like these fish and potato cakes. They can be made with just about any good firm fish fillets, and they are combined with some spicy mashed potatoes to produce a wonderful flavor. We will be frying these up in a skillet; however, if you would like to try baking them, do one thing......
Provided by Andy Anderson !
Categories Seafood
Time 1h20m
Number Of Ingredients 22
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.
FISH AND POTATO CAKES
Make and share this Fish and Potato Cakes recipe from Food.com.
Provided by KylieLexis Mommy
Categories Lunch/Snacks
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
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 FISH WITH AVOCADO-CHIPOTLE SAUCE AND SKILLET POTATO CAKE
Make and share this Spicy Fish With Avocado-Chipotle Sauce and Skillet Potato Cake recipe from Food.com.
Provided by Publix Aprons Simpl
Categories Potato
Time 25m
Yield 8
Number Of Ingredients 19
Steps:
- Spicy Fish With Avocado-Chipotle Sauce:.
- Preheat large sauté pan on medium 2-3 minutes. Season fish on both sides with seafood seasoning (wash hands).
- Place oil in pan, then add fish; cook 3-4 minutes on each side or until145°F (or opaque and separates easily).
- Chop dill; combine with remaining ingredients until blended. Serve sauce over fish.
- Skillet Potato Cake:.
- Prepare potatoes (with the water) following package instructions.
- Slice green onions; place in medium bowl. Stir in potatoes, 1/2 cup cheese, 1/4 cup bread crumbs, eggs, salt, and pepper.
- Preheat large non-stick sauté pan on medium 2-3 minutes. Place oil in pan, then sprinkle remaining 1/2 cup bread crumbs over bottom of pan; spread potato mixture evenly in pan.
- Top with remaining 1/2 cup cheese; cook 12-15 minutes or until center is set and cake begins to pull away from sides of pan. Invert potato cake onto serving plate; let stand 4-5 minutes to cool before slicing. Serve.
Nutrition Facts : Calories 234.7, Fat 13.9, SaturatedFat 5.3, Cholesterol 98.7, Sodium 524.8, Carbohydrate 11.5, Fiber 0.9, Sugar 2.1, Protein 15.5
FISH CAKES WITH CHIPOTLE CREAM
Steps:
- Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
- Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
- Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. 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. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
- Combine all ingredients in a small bowl.
- In a large skillet, heat the olive oil and saute the vegetables until tender.
- Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.
SPICY FISH & VEGETABLE SKILLET
If you happen to be in possession of a whole catfish, this Spicy Fish & Vegetable Skillet is a fine recipe to use it in! Serves six in an hour.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Blend first 3 ingredients in blender until smooth.
- Heat dressing in large skillet on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in potatoes, carrots and tomato mixture; bring to boil. Cover; simmer on medium-low heat 20 min. Add fish; cook, covered, 10 min. or until fish flakes easily with fork.
- Meanwhile, melt butter in small skillet on medium heat; stir in cracker crumbs. Cook 4 min. or until lightly browned; stirring occasionally. Stir in cilantro.
- Sprinkle crumb mixture over fish before serving.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 19 g
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