Polenta-Crusted Fish Cakes With Spicy Tomato Sauce
Recipe GLPR3d387750fcf6bb
Golden polenta-crusted fish cakes made with tender cod or halibut, mashed potatoes, fresh herbs, and a warm blend of spices, served alongside a vibrant spicy tomato sauce infused with garlic, fresh red chiles, and tarragon. These crispy-edged cakes deliver delicate fish flavor complemented by the aromatic sauce for a satisfying main course.
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Ingredients
¾ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1½ pounds Skinless cod or halibut fillets, cut into 1-inch chunks
¼ cup Instant polenta
4 cloves Garlic cloves, minced
2 tablespoons Fresh parsley, chopped
2 tablespoons Fresh cilantro, chopped
2 teaspoons Kosher salt
1½ teaspoons Ground cumin
1 Large egg, lightly beaten
½ teaspoon Crushed red pepper
2 tablespoons Canola oil
1 tablespoon Extra-virgin olive oil
6 cloves Garlic cloves, minced
1 Large fresh red chile, minced
4 large Large plum tomatoes, chopped
1 tablespoon Tomato paste
⅓ cup Water
1½ tablespoons Fresh tarragon, chopped
Salt
Directions
Bring a pot of salted water to boil. Add the peeled and chopped Yukon Gold potatoes. Cook until very tender, about 15 minutes, then drain well and mash until smooth. Transfer to a large bowl and let cool slightly.
While potatoes cook, place the cod or halibut chunks in a shallow baking pan. Gently steam, poach, or microwave the fish until it reaches an internal temperature of 160°F, approximately 8–10 minutes. Remove from heat and let cool slightly.
Flake the cooled cooked fish into bite-sized pieces, discarding any bones. Add the flaked fish to the mashed potatoes along with the polenta, minced garlic, parsley, cilantro, kosher salt, cumin, beaten egg, and crushed red pepper. Mix gently until just combined—do not overmix.
Shape the mixture into 12 patties about 3 inches wide and 1 inch thick. Place on a parchment-lined baking sheet and refrigerate for at least 15 minutes to help them hold their shape during cooking.
While the patties chill, prepare the sauce: Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and fresh red chile, stirring frequently until fragrant, about 2 minutes.
Add the chopped plum tomatoes and tomato paste to the pan, stirring to combine. Pour in the water and bring to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the tomatoes break down. Season with salt and the chopped tarragon. Keep warm on low heat.
Heat the canola oil in a large skillet over medium-high heat. Working in batches to avoid crowding, carefully place the chilled fish cakes into the hot oil. Cook for 3–4 minutes on the first side until golden brown and crispy, then flip and cook the second side for another 3–4 minutes until golden.
Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil. Serve warm with the spicy tomato sauce spooned over or served on the side.
