Good Eggs Meal Kits
Fish Cakes with Caper Aioli & Arugula Salad
Product Details
Kids clamoring for fish sticks? Make these instead. Crispy, herb-packed cakes are irresistible, especially when served with a spoonful of caper aioli.
Contains: eggs, fish, wheat, soy.
Note: The pollack may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Onion
Parsley
Capers
Wild pollack (see note)
Panko bread crumbs
Garlic aioli
Arugula
Lemon
What You'll Need
Canola oil
Salt and freshly ground pepper
Egg
Dijon mustard
Olive oil
Step 1
Chop about ½ cup onion. Pick the parsley, toss the stems, and chop the leaves. Chop 1 tablespoon capers. Chop the pollack.
Step 2
In a nonstick frying pan over medium heat, warm 1 tablespoon canola oil. Add the chopped onion and a pinch of salt and sauté until softened but not browned, 5 minutes. Transfer to a bowl and let cool.
Step 3
When the onion is cool, add the pollack, 1 egg, ½ teaspoon Dijon mustard, ⅓ cup panko, 2 tablespoons chopped parsley, and ½ teaspoon salt, and stir to combine. Shape the mixture into 6 patties. Spread ¾ cup panko on a plate. Coat each patty on both sides with the panko, pressing gently to help stick.
Step 4
Total Time:Wipe out the pan, return it to medium heat, and warm ¼ cup canola oil. When the oil shimmers, working in batches as necessary, add the fish cakes and cook, turning once, until golden brown and crispy on both sides, 6.
Step 5
Meanwhile, to make the caper aioli, in a small bowl, stir together the aioli, 1 tablespoon parsley, and the chopped capers. Place a few handfuls of arugula in a large bowl, drizzle with the juice of ½ lemon and 2 tablespoons olive oil, season with salt, and toss to coat.
Step 6
Transfer the fish cakes to plates, with the arugula salad on the side. Serve warm, with the caper aioli for dipping.
