Traditional recipes

Tunisian Fish Cakes with Spicy Lemon and Paprika Aïoli

Tunisian Fish Cakes with Spicy Lemon and Paprika Aïoli

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  • 2 pounds mild white fish fillets (such as orange roughy or halibut), cut into ½-inch cubes
  • 1 cup finely chopped onion
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 2 teaspoons coarse kosher salt
  • ¾ teaspoon ground black pepper

Recipe Preparation

  • Line a large baking sheet with plastic wrap. Coarsely grind fish in a food processor. Add onion, garlic, parsley, cilantro, cumin, salt, ginger, and pepper; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous Tbsp. for each cake, shape mixture into patties about 1¾" in diameter and ½" thick; arrange on sheet.

  • Heat 3 Tbsp. oil in a heavy large skillet over medium. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to an unlined baking sheet.

  • Arrange fish cakes on plates. Spoon aioli alongside and serve.

  • Do Ahead: Fish cakes can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.

Recipe by Joyce GoldsteinReviews Section

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