In our new series, EW eats with The Restauranteurs deliver their know-how in easy to follow recipes to ensure your dining in is the new going out.
“Cooking in quarantine doesn’t have to feel basic, and as I come to terms with the fact that I may not be travelling for a little while, I’ve prepared this dish to remind me of amazing summers I’ve spent on the east coast [Vermont and Maine, USA] as a kid,” Joey says. “Enjoy the endless taste of summer with my take on cod fish cakes — hot and crispy cod, cool and crunchy herbs and my tangy tartar sauce finished off with that compulsory squirt of lemon.”
Cape Cod fritters
Ingredients
- 400g cod filet (skinned & deboned)
- 2 tsp finely chopped coriander
- 1 medium sized russet potato (boiled)
- 1 tsp of lemon zests
- 1 tsp diced jalapeno peppers
- 1 tsp diced red onion
- 1 tsp table salt
- 1 tsp ground pepper
- 1 bunch of watercress
- 1 whole lemon
Batter (1 bowl of each)
- 2 beaten eggs
- 1 cup almond flour
- 1 cup day old bread crumbs (I used sesame Ka’ak Bread)
Method
- Flake cod filet into small pieces making sure that there are no bones.
- Mix in chopped coriander, boiled potatoes, lemon zests, jalapeno peppers and red onions.
- Season with salt & pepper to taste.
- Use your hands to form the cakes into palm sized disks.
- Dip the cake first into the egg, then into the almond flour and lastly coat both sides with bread crumbs.
- Heat the olive oil in a large frying pan.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden.
- Serve with tartar sauce, a wedge of lemon wedges and some watercress.
Tartar sauce ingredients
- 4 tsp mayonnaise
- 2 tsp finely diced pickle
- 1 tsp minced red onion
- 1 tsp fennel fronds (leaves)
- 1 tsp lemon zests
- 3 tsp olive oil
- 2 tsp lemon juice
Method
- In a small bowl, mix together mayonnaise, diced pickles, fennel fronds, lemon zests and minced red onion.
- Stir in lemon juice and olive oil.
- Season to taste with salt and pepper.
- Refrigerate for at least 1 hour before serving.
