Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli

Description

Fantastic!

Ingredients

• 2 lbs. mild white fish fillets (such as orange roughly or halibut), cut into 1/2-inch thick cubes
• 1 cup finely chopped onions
• 6 garlic cloves, chopped
• 3 tbsps. chopped fresh parsley
• 3 tbsps. chopped fresh cilantro
• 2 tsps. coarse kosher salt
• 1 tsp. ground ginger
• 3/4 tsp. ground black pepper
• 6 tbsps. matzo meal
• 1 large egg
• 12 tbsps. (about) olive oil (for frying)
• spicy lemon and paprika aioli (see recipe)

Directions

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 tbsp. for each cake, shape mixture into patties about 1 3/4 inches in diameter and 1/2 inch thick; arrange on sheet.

1. Heat 3 tbsps. 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. Re-warm uncovered in 350°F oven about 10 minutes.)

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

Makes about 40.