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YOU CAN CUT THIS RECIPE DOWN MATHEMATICALLY- THIS RECIPE SERVES TWENTY FOUR
*Lemon-Pecan Tartar Sauce
2 cups Mayonnaise
2 cups Toasted Pecans, chopped
1/4 cup Capers, drained and chopped
1/4 cup Green Onions, minced
1/4 cup Fresh Parsley, chopped
4 tsp. Cornichons. Drained and chopped
2 tsp. Lemon Zest, grated
Salt and Cayenne Pepper – to tasteMix together all ingredients except salt and cayenne pepper. Season with salt and cayenne pepper. Refrigerate until ready to serve.
HADDOCK DEVILED CRAB CAKES
1 lb. Iceland Haddock
1 raw egg
1 small onion, chopped
1/2 green pepper, cut up
Parsley, black pepper and seafood seasoning
(optional)
1/2 stick oleo
1 can cream of celery soup
1 1/2 sticks celery, cut up
5 Tbsp. cracker meal
2 hard-boiled eggs, diced
5 slices bread, crumbled
1 Tbsp. Worcestershire sauceThaw fish, boil 10-15 minutes. Drain and put on paper towels. Fry onion, green pepper, celery in oleo. Put rest of ingredients in bowl, add onions, pepper, celery and fish mix. Form into round or oblong cakes. Put on plate in refrigerator for few hours. Fry in Crisco. Averages 12-13 cakes. Can be frozen if you don’t want to use all of them right away.
CAPE MAY FISH CAKES
Easy-to-make tender, slightly crusty cakes–to speed up the cooking, we used instant mashed potatoes.
Instant mashed potato granules
1 (16 oz.) package frozen Flounder, Cod, or Haddock
Fillets, thawed
2 tsp. onion, grated
1/2 tsp. salt
1/2 tsp. hot pepper sauce
1 egg
1/3 cup dried bread crumbs
1 Tbsp. salad oil
1 Tbsp. butter or margarine
Lemon wedges for garnish
Parsley sprigs for garnishAbout 1 hour before serving: Prepare instant mashed potato granules as label directs for 1 cup of mashed potatoes (or use 1 cup leftover mashed potatoes). Cover and refrigerate 30 minutes. With knife, finely chop fish. In medium bowl, stir chopped fish, onion, salt, hot pepper sauce, and mashed potatoes until blended. With hands, shape fish mixture into four 3 inch round cakes. In pie plate with fork, beat egg. Onto waxed paper, measure bread crumbs. Dip fish cakes into egg, then coat with crumbs.
In 12-inch skillet over medium heat, in hot salad oil and butter or margarine, cook fish cakes until browned on both sides and fish is done, about 8 minutes. Arrange fish cakes on warm platter; garnish with lemon wedges and parsley sprigs.
HADDOCK FISH CAKES with DIPPING SAUCE
COOKING TIME: About 20 Minutes
1 lb. Haddock, chopped into chunks
2 Shallots, finely chopped
2 Cloves Garlic, crushed
2 Small red Chilies, seeded and chopped
Handful Coriander Leaves, chopped
6 Large Lime leaves, shredded
1 Tbsp. Lemon Juice
1 Tbsp. Fish Sauce
A little Flour
Groundnut Oil for frying
*Dipping SaucePut shallots, garlic, chilies and coriander leaves in a food processor and process to a coarse paste; add shredded lime leaves and fish sauce and mix well; pour into a bowl. Put Haddock in the food processor and process to a rough paste; add this to the spice paste and mix together. Shape mix into eight round patties (use a little flour to stop them from sticking to your hands) and set aside for half an hour. Heat the oil in a shallow pan; when hot, fry the cakes, a few at a time (about 4-5 minutes on each side, until golden). Serve hot with the Dipping Sauce.*
* Dipping Sauce
2 Small red Chilies, seeded and chopped
6 Tbsp. Rice Vinegar
4 Tbsp. Sugar
1 Tbsp. Dark Soy Sauce
1 Tbsp. Coriander Leaves, finely chopped
Juice of a LimeHeat vinegar and sugar in a small saucepan until sugar has dissolved and mixture becomes syrupy; stir in soy sauce and allow to cool; add chilies, coriander leaves and lime juice.
SERVINGS PER RECIPE: 2
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