Name: Tunisian Fish Cakes with Lemon and Paprika Aïoli
Yield: Makes about 40
Ingredients: 2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes; 1 cup finely chopped onion; 6 garlic cloves, chopped; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh cilantro; 1 tablespoon ground cumin; 2 teaspoons coarse kosher salt; 1 teaspoon ground ginger; 3/4 teaspoon ground black pepper; 6 tablespoons matzo meal; 1 large egg; 12 tablespoons (about) olive oil (for frying); Spicy Lemon and Paprika Aioli

Recipe information

Yield
Makes about 40

Ingredients

2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes

1 cup finely chopped onion

6 garlic cloves, chopped

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh cilantro

1 tablespoon ground cumin

2 teaspoons coarse kosher salt

1 teaspoon ground ginger

3/4 teaspoon ground black pepper

6 tablespoons matzo meal

1 large egg

12 tablespoons (about) olive oil (for frying)

Spicy Lemon and Paprika Aioli

Preparation

Step 1
Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
Step 2
Heat 3 tablespoons oil in heavy large skillet over medium heat. 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 unlined baking sheet. (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.)
Step 3
Arrange fish cakes on plates. Spoon aioli alongside and serve

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes