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Herbed Fish Cakes with Green Horseradish Sauce

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Herbed Fish Cakes with Green Horseradish Sauce

Herbed Fish Cakes with Green Horseradish Sauce

amanda

Equipment

  • - Fish fryer basket

  • - Frying pan

  • - Mixer (Handhited or Stand)

  • - Digital scale

  • - Colander

  • - Grater

  • - Cutting board

  • - Silicone spatula

  • - Mixing bowl (Glass or Stainless Steel)

  • - Baking sheet

  • - Measuring spoons and cups

Ingredients

  • 1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces

  • 1 cup (generous) minced red onion

  • 1/2 cup chopped fresh Italian parsley

  • 1/2 cup chopped fresh cilantro

  • 3 1/2 tablespoons extra-virgin olive oil plus more for frying

  • 1 1/2 teaspoons coarse kosher salt

  • 3/4 teaspoon coarsely ground black pepper

  • Green Horseradish Sauce

Instructions

1

Instruction 1

Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
2

Instruction 2

Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.
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