Name: Carp Fish Cakes with Citrus "Tartar" Sauce
Yield: Makes 24 fish cakes
Ingredients: 1 cup mayonnaise; 4 teaspoons finely grated lemon zest (from 2 lemons); 1 tablespoon finely grated orange zest (from 1 orange); 1 tablespoon fresh lemon juice; 1 tablespoon freshly squeezed orange juice; 1/4 teaspoon salt; Pinch sugar; Pinch cayenne; 2 pounds carp fillets, skinned and cut into 2-inch pieces; 1 medium onion, finely chopped; 2 tablespoons chopped cilantro; 1 tablespoon mayonnaise; 1 egg, beaten; 2 tablespoons fresh lemon juice; 2 tablespoons freshly squeezed orange juice; 1/3 cup matzoh meal; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup or more vegetable oil (for frying); 1 tablespoon sea salt

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

Carp, a common ingredient in traditional Ashkenazi Jewish cooking, has become something of a rarity in the United States as cooks have stopped making dishes such as gefilte fish from scratch. In Israel, says chef Admony, this variety is still popular, used to make everything from Tunisian fish balls to Moroccan spicy fish. In this recipe, Admony riffs on classic gefilte fish, transforming the boiled dumplings into pan-fried cakes served with a creamy, piquant sauce.

Recipe information

Yield
Makes 24 fish cakes

Ingredients

For sauce

1 cup mayonnaise

4 teaspoons finely grated lemon zest (from 2 lemons)

1 tablespoon finely grated orange zest (from 1 orange)

1 tablespoon fresh lemon juice

1 tablespoon freshly squeezed orange juice

1/4 teaspoon salt

Pinch sugar

Pinch cayenne

For fish cakes

2 pounds carp fillets, skinned and cut into 2-inch pieces

1 medium onion, finely chopped

2 tablespoons chopped cilantro

1 tablespoon mayonnaise

1 egg, beaten

2 tablespoons fresh lemon juice

2 tablespoons freshly squeezed orange juice

1/3 cup matzoh meal

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup or more vegetable oil (for frying)

1 tablespoon sea salt

Preparation

Make sauce
Step 1
In medium bowl, stir together all ingredients. Cover and chill.
Make fish cakes
Step 2
Line large baking sheet with waxed paper.
Step 3
Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.
Step 4
Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.
Step 5
In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

TagsJewish Israeli Middle Eastern Lemon Citrus Fruit Fish Seafood Matzo Side Main Dinner Dairy Free Nut Free Fry Food Processor Passover Epicurious

Recipe notes

See Related Recipes and Cooking Tips

Diaspora Dining: Modern Israeli cuisine
A Passover menu that celebrates the diversity or Modern Israeli cuisine

Recipe information

Ingredients

For sauce

For fish cakes

Preparation

Make sauce

Step 1

Make fish cakes

Step 2

Step 3

Step 4

Step 5

Recipe notes

Diaspora Dining: Modern Israeli cuisine