Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli

Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli Recipe

Region / culture: Tunisia | Servings: 4

Introduction

Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli is a flavorful and unique dish that combines the delicate taste of white fish with the bold flavors of North African spices. These fish cakes are crispy on the outside and tender on the inside, making them a perfect appetizer or main course.

History

This recipe is inspired by traditional Tunisian cuisine, which is known for its use of fresh seafood and aromatic spices. Fish cakes are a popular dish in Tunisia, where they are often served as a street food or as part of a mezze platter. The addition of the spicy lemon and paprika aioli adds a modern twist to this classic dish.

Ingredients

2 lb (907 g) mild white fillets (such as orange roughy or halibut), cut into 0.5 inch thick cubes
1 cup finely chopped onions
6 garlic cloves, chopped
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro
2 tsp coarse kosher salt
1 tsp ground ginger
0.75 tsp ground black pepper
6 tbsp matzo meal
1 large egg
12 tbsp (about) olive oil (for frying)

Spicy lemon and paprika aioli

1.5 cup mayonnaise
0.25 cup fresh lemon juice
6 large garlic cloves, minced
1.5 tbsp tomato paste
1.5 tsp hot smoked Spanish paprika or 1.25 tsp Hungarian sweet paprika and 0.25 tsp cayenne pepper

How to prepare

Line a large baking sheet with plastic wrap.
Coarsely grind the fish in a processor.
Add the next 8 ingredients and blend well.
Add matzo meal and egg; process until smooth, scraping down the sides of the bowl occasionally.
With moistened hands and using 1 generous tablespoon of fish for each cake, shape the mixture into patties about 1.75 inches in diameter and 0.5 inch thick; arrange them on the sheet.
Heat 3 tbsp of oil in a heavy large skillet over medium heat.
Fry the cakes in batches until brown and cooked through, adding more oil to the skillet by tablespoonfuls as needed, about 3 minutes per side.
Transfer the cakes to an unlined baking sheet. They can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Re-warm uncovered in a 350°F (177°C) oven for about 10 minutes.
Arrange the cakes on plates.
Spoon the aioli alongside and serve.

Spicy lemon and paprika aioli

Combine all ingredients in a small bowl and whisk to blend.
Season the aioli to taste with salt and pepper.
It can be made 1 day ahead. Cover and refrigerate.

Variations

Substitute the white fish with salmon or tuna for a different flavor.
Add chopped olives or capers to the fish cake mixture for an extra burst of flavor.
Use a different type of aioli, such as garlic or herb, to serve with the fish cakes.

Cooking Tips & Tricks

Make sure to finely chop the onions and garlic to ensure they are evenly distributed throughout the fish cakes.

- Use a food processor to grind the fish to a coarse texture, which will help bind the ingredients together.

- When frying the fish cakes, make sure the oil is hot enough to create a crispy crust on the outside.

- Refrigerate the fish cakes before frying to help them hold their shape.

Serving Suggestions

Serve Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli as an appetizer with a side of mixed greens or as a main course with couscous and roasted vegetables.

Cooking Techniques

Use a food processor to grind the fish and blend the ingredients together.

- Fry the fish cakes in batches to ensure they cook evenly and develop a crispy crust.

Ingredient Substitutions

Substitute matzo meal with breadcrumbs or panko for a similar texture.

- Use Greek yogurt or sour cream instead of mayonnaise for a lighter aioli.

Make Ahead Tips

Prepare the fish cakes up to 1 day in advance and refrigerate until ready to fry.

- Make the aioli ahead of time and refrigerate until ready to serve.

Presentation Ideas

Serve the fish cakes on a platter garnished with fresh herbs and lemon wedges. - Drizzle the aioli over the fish cakes or serve it on the side for dipping.

Pairing Recommendations

Pair Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli with a crisp white wine or a citrusy beer.

- Serve with a side of tabbouleh or hummus for a complete meal.

Storage and Reheating Instructions

Store any leftover fish cakes in an airtight container in the refrigerator for up to 3 days.

- Reheat the fish cakes in a 350°F (177°C) oven for about 10 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli contains approximately 350 calories.

Carbohydrates

Each serving of Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli contains approximately 10 grams of carbohydrates.

Fats

Each serving of Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli contains approximately 25 grams of fats.

Proteins

Each serving of Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli contains approximately 20 grams of proteins.

Vitamins and minerals

Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli are a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains fish, eggs, and mayonnaise, which may be allergens for some individuals.

Summary

Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli are a nutritious and flavorful dish that is high in protein and healthy fats. They are a good source of vitamins and minerals, making them a healthy choice for a balanced diet.

Summary

Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli are a delicious and nutritious dish that is perfect for any occasion. With a crispy exterior and a tender interior, these fish cakes are sure to impress your family and friends. Serve them as an appetizer or main course for a taste of North African cuisine at home.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. The intricate blend of Tunisian spices and the tangy kick of the lemon and paprika aioli seemed like a symphony of flavors waiting to be unleashed. I knew right then and there that I had to learn how to make these Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli.

I had first come across the recipe in a dusty old cookbook that I had stumbled upon while rummaging through a flea market. The pages were yellowed and worn, but the recipe for these fish cakes seemed to jump off the page at me. I could almost smell the fragrant spices and taste the zesty aioli as I read through the ingredients and instructions.

As I read through the recipe, I realized that this was no ordinary dish. It called for a delicate balance of flavors and precise cooking techniques that I had never attempted before. But I was undaunted. I knew that with a bit of patience and perseverance, I could master this recipe and create a dish that would delight the senses.

I set out to gather all the necessary ingredients, from the fresh fish to the spices and herbs that would give the fish cakes their unique flavor. I spent hours in the kitchen, carefully measuring and mixing each ingredient, making sure to follow the recipe to the letter. The scent of cumin and coriander filled the air as I seasoned the fish, and the bright yellow of the lemon and paprika aioli added a burst of color to the dish.

After hours of preparation, the fish cakes were finally ready to be cooked. I heated up a pan and carefully placed each cake in, listening to the satisfying sizzle as they began to cook. The spices began to release their aromas, and I knew that I was on the right track.

As the fish cakes cooked, I prepared the aioli, whisking together the lemon juice, paprika, and garlic until it formed a thick, creamy sauce. The smell of the aioli mingled with the spices of the fish cakes, creating a mouth-watering aroma that filled the kitchen.

Finally, it was time to plate up the dish. I arranged the golden brown fish cakes on a platter, drizzling the spicy lemon and paprika aioli over the top. The colors and textures of the dish were a feast for the eyes, and I knew that the flavors would be just as tantalizing.

I called my family to the table, eager to share my creation with them. As they took their first bite, I watched their faces light up in delight. The flavors of the Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli danced on their tongues, and I knew that I had truly created something special.

From that day on, the recipe for these fish cakes became a staple in our family. I would make them for special occasions and family gatherings, each time tweaking the recipe to make it my own. And as I shared the recipe with friends and neighbors, passing on the tradition of these delicious fish cakes, I felt a sense of pride and satisfaction.

In the end, it wasn't just about the flavors and textures of the dish. It was about the memories and traditions that the recipe held, the stories and experiences that had shaped it over the years. And as I continued to cook and create in my kitchen, I knew that the recipe for these Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli would always hold a special place in my heart.