Carp Fish Cakes With Citrus "Tartar" Sauce Recipe

Name: Carp Fish Cakes With Citrus "Tartar" Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In medium bowl, stir together all ingredients. Cover and chill.
2
Line large baking sheet with waxed paper.
3
Working in 2 batches, in food processor pulse carp until coarsely ground (do not puree 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.
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.
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.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Carp Fish Cakes With Citrus "Tartar" Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carp Fish Cakes With Citrus "Tartar" Sauce

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