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Preparation Time : 15
Cook Time : 25
Total Time : 40
3tablespoons olive oil
1large onion , finely chopped (1-1/2 cups)
1 1⁄2 teaspoons salt
1⁄4 teaspoon fresh ground pepper
1 1⁄4 lbs cod or 1 1⁄4 lbs scrod fillets, bones removed
2tablespoons finely chpd. fresh tarragon leaves
1 egg, slightly beaten
3dashes Tabasco sauce (to taste)
1⁄3 cup dry breadcrumbs
Preheat oven to 200°F.
Heat 1 Tablespoon olive oil in a skillet over medium heat.
Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Cook until onions are translucent, about 5 minutes.
Cut fish into large chunks; pulse in a food processor to coarsely chop.
Transfer to a medium bowl.
Add onion, tarragon, egg and Tabasco, and combine well.
Add remaining salt and pepper.
Form eight 3 inch patties; dredge them in breadcrumbs, shaking off excess.
Heat 1 Tablespoon oil in a large skillet over medium-low heat.
Cook 4 patties until browned, about 4-5 minutes on each side.
Remove to a baking sheet, cover with foil and warm, in oven.
Wipe out skillet, return to heat and add remaining olive oil.
Cook remaining patties.
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