I just subscribed to an online sustainable fish delivery and I’m loving it. Even though I live in New York, off of The Atlantic Coast it’s still hard to get decent fish at a reasonable price. Growing up in France, an hour away from the ocean, I was SPOILED. The fish was so fresh, plentiful, and a decent price. To this day you can still get a dozen of oysters for $6. In NY, one oyster will run you $3 at just about any restaurant.
Needless to say, I’ve been quite frustrated with my fish options. This subscription has brought back the joy of eating sustainable fish. This month I got cod, coho salmon, sockeye salmon, and halibut. Usually I like to grill or pan fry my fish but I was looking for something a bit different this time.
These cod patties hit the spot. I whipped them up after a day at work and dinner was on the table within 30 minutes. A food processor really does save my life when it comes to saving time. All you have to do is put all of the ingredients in a food processor and pulse a few times. This recipe is also a great way to up your veggie intake thanks to the zucchini. I do recommend putting the mixture into a colander for about 5-10 minutes in the fridge. This will allow the water from the zucchini to drain and it will be a lot easier to make the patties.
SERVING SUGGESTIONS
For a light summer meal this goes great with a simple salad topped with some dill, olive oil, and lemon.
If you’re looking for something more hearty fish and chips are the way to go. If you are paleo and/or AIP, try some air fried sweet potatoes. Chop a sweet potato into 1/4 inch sticks and coat in avocado oil or coconut oil. Air Fry them at 400F for 10-12 minutes. Give them a shake half way through so that they get crispy on all sides.
The best part about this dish is the tartar sauce! It’s super easy to whip together and makes an amazing dipping sauce for the sweet potato fries and the fish. I like to use avocado oil mayonnaise, chopped capers, lemon juice, and dijon mustard topped with some chopped chives. See full recipe below.
Tartar Sauce
1 cup Avocado Oil Mayonnaise
2 tbsp chopped capers
1 tbsp chopped fresh dill
1 tsp lemon juice
Mix all of the ingredients together and serve!
Wild Cod Patties (Paleo, AIP)
Ingredients
- 1 lb wild caught cod
- 1 small shallot or red onion
- 1 zucchini grated
- 1 tbsp fresh chopped dill
- 1/2 lemon juice
- 3 cloves crushed garlic
- 1 egg
- 1 tsp ground salt
- 2 tbsp tapioca flour
- 1/2 cup blanched almond flour
- 2 tbsp coconut flour
Instructions
- Pulse cod in food processor until well chopped and still chunky.
- Add all of the other ingredients to the food processor and chop until just combined.
- Put the mix in a colander and drain in fridge for 10 minutes.
- Cover your hands in tapioca flour and form cod patties. This will make it way easier to shape the patties.
- Heat skillet on medium with a little ghee and cook the patties until golden brown on the outside and cooked on the inside. 5-8 minutes each side.
SHOP PRODUCTS AND INGREDIENTS
