Black Cod Fish Cakes with Tartar Sauce Recipe

• 1 cup mayonnaise
• 3 tablespoons finely chopped capers
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped dill pickle
• 1 tablespoon finely chopped scallion
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1 medium shallot, medium dice
• 3 tablespoons coarsely chopped Italian parsley leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon celery seeds
• 2 pounds skinless black cod fillet, pin bones removed and cut into 1-inch pieces
• 1/4 cup matzo meal
• 2 tablespoons olive oil

1. Combine all of the ingredients in a medium bowl and stir until fully incorporated.
2. Cover and refrigerate until ready to use.
3. Heat the oven to 200 degrees F and arrange a rack in the middle.
4. Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses.
5. Add about a third of the fish and pulse 5 times until most of the large pieces are slightly chopped.
6. Add another third of the fish, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks.
7. (Do not overprocess, as it will lead to tough, dry cakes.)
8. Transfer the mixture to a large bowl and stir in the matzo until thoroughly combined.
9. Divide evenly into 8 (3-inch) patties about 1/2 inch thick (they will be about 1/3 to 1/2 cup each).
10. Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat until shimmering, about 3 minutes.
11. Place 4 cakes in the pan and cook until browned and crispy on one side, about 5 to 7 minutes.
12. Flip and brown on the other side, about 5 to 7 minutes more.
13. Remove the cakes to a baking sheet and place in the oven to keep warm.
14. Add the remaining tablespoon of oil to the pan; once its hot, place the remaining 4 cakes in the pan and cook until browned and crispy on both sides, as before.
15. Serve immediately with the tartar sauce.

mayonnaise, capers, freshly squeezed lemon juice, dill pickle, scallion, freshly ground black pepper, eggs, shallot, italian parsley, kosher salt, freshly ground black pepper, celery seeds, fillet, matzo meal, olive oil

Taken from www.chowhound.com/recipes/black-cod-fish-cakes-with-tartar-sauce-21389 (may not work)