Best 3 Tunisian Fish Cakes With Lemon And Paprika Aïoli Recipes
Embark on a culinary journey to the vibrant shores of Tunisia, where flavors dance and spices intertwine to create a symphony of taste. Discover the secrets behind the tantalizing Tunisian fish cakes, a delectable treat that embodies the essence of the Mediterranean. These golden-brown patties, crafted from a harmonious blend of fish, herbs, and aromatic spices, are a testament to Tunisia's rich culinary heritage. Savor the crispy exterior and tender, succulent interior, complemented by a symphony of flavors that will delight your palate. Accompanying these fish cakes is a trio of tantalizing sauces, each adding a unique dimension to the dish. The lemon-tahini sauce offers a refreshing tang, while the spicy harissa sauce brings a fiery kick. The paprika-aioli sauce, a harmonious blend of paprika, garlic, and mayonnaise, adds a creamy richness that ties all the flavors together. Join us on this culinary adventure as we delve into the art of preparing these Tunisian fish cakes and their accompanying sauces, promising an explosion of flavors that will transport you to the heart of Tunisia's culinary traditions.
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TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI
Categories Citrus Fish Onion Appetizer Fry Passover Ramadan Kosher Cilantro Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 40
Number Of Ingredients 13
Steps:
- 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 tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons 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. Rewarm uncovered in 350°F oven about 10 minutes.)
- Arrange fish cakes on plates. Spoon aioli alongside and serve
SPICY LEMON AND PAPRIKA AïOLI
Categories Condiment/Spread Garlic Side No-Cook Mayonnaise Lemon Spice Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- *Available from Tienda.com (888-472-1022; tienda.com).
TUNISIAN FISH CAKES WITH LEMON-PAPRIKA AïOLI (PASSOVER)
This is a wonderful dish that even those who don't usually like fish will enjoy. Recipe is from "Bon Appétit" (April 2003). If you are not making this for Passover, you can replace the matzo meal with breadcrumbs. Recipe can be easily halved. These rewarm well, so it's a great dish to prepare ahead of time. They actually freeze well too, and taste good cold. If you form larger patties, these make a great main dish.
Provided by blucoat
Categories Whitefish
Time 30m
Yield 40 small fish cakes
Number Of Ingredients 17
Steps:
- For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
- 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 tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons 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. Rewarm uncovered in 350°F oven about 10 minutes.).
- Arrange fish cakes on plates. Spoon aioli alongside and serve.
Nutrition Facts : Calories 95.8, Fat 6.8, SaturatedFat 1, Cholesterol 22.8, Sodium 173.9, Carbohydrate 4.1, Fiber 0.2, Sugar 0.9, Protein 4.7
Tips:
- Use fresh, high-quality fish. This will make a big difference in the flavor and texture of the fish cakes.
- Don't overcook the fish. Overcooked fish will be dry and tough.
- Be careful not to overmix the fish mixture. Overmixing will make the fish cakes tough.
- Use a light hand when shaping the fish cakes. Don't pack them too tightly, or they will be dense and heavy.
- Fry the fish cakes in hot oil. This will help them to form a crispy crust.
- Serve the fish cakes with a flavorful sauce. The lemon and paprika aioli is a great option, but you could also use tartar sauce or your favorite dipping sauce.
Conclusion:
Tunisian fish cakes are a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The fish cakes are made with fresh fish, herbs, and spices, and they are then fried until golden brown. They are served with a flavorful sauce, such as the lemon and paprika aioli. Tunisian fish cakes are a great way to enjoy fish and they are also a good source of protein and omega-3 fatty acids.
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