In our new series, EW eats with The Restauranteurs deliver their know-how in easy to follow recipes to ensure your dining in is the new going out.

This week, The Restauranteur – Joey Ghazal

“Cooking in quarantine doesn’t have to feel basic, and as I come to terms with the fact that I may not be travelling for a little while, I’ve prepared this dish to remind me of amazing summers I’ve spent on the east coast [Vermont and Maine, USA] as a kid,” Joey says. “Enjoy the endless taste of summer with my take on cod fish cakes — hot and crispy cod, cool and crunchy herbs and my tangy tartar sauce finished off with that compulsory squirt of lemon.”

Cape Cod fritters

Serves 2-4 people, preparation time 20 minutes

Ingredients

  • 400g cod filet (skinned & deboned)
  • 2 tsp finely chopped coriander
  • 1 medium sized russet potato (boiled)
  • 1 tsp of lemon zests
  • 1 tsp diced jalapeno peppers
  • 1 tsp diced red onion
  • 1 tsp table salt
  • 1 tsp ground pepper
  • 1 bunch of watercress
  • 1 whole lemon
 Joey Ghazal

Batter (1 bowl of each)

  • 2 beaten eggs
  • 1 cup almond flour
  • 1 cup day old bread crumbs (I used sesame Ka’ak Bread)

Method

  1. Flake cod filet into small pieces making sure that there are no bones.
  2. Mix in chopped coriander, boiled potatoes, lemon zests, jalapeno peppers and red onions.
  3. Season with salt & pepper to taste.
  4. Use your hands to form the cakes into palm sized disks.
  5. Dip the cake first into the egg, then into the almond flour and lastly coat both sides with bread crumbs.
  6. Heat the olive oil in a large frying pan.
  7. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden.
  8. Serve with tartar sauce, a wedge of lemon wedges and some watercress.
 

Tartar sauce ingredients

  • 4 tsp mayonnaise
  • 2 tsp finely diced pickle
  • 1 tsp minced red onion
  • 1 tsp fennel fronds (leaves)
  • 1 tsp lemon zests
  • 3 tsp olive oil
  • 2 tsp lemon juice

Method

  1.  In a small bowl, mix together mayonnaise, diced pickles, fennel fronds, lemon zests and minced red onion.
  2. Stir in lemon juice and olive oil.
  3. Season to taste with salt and pepper.
  4.  Refrigerate for at least 1 hour before serving.
Joey Ghazal is the Founder & Managing Partner, The MAINE A New England Brasserie Company: http://www.themaine.ae.

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