Fish Cakes and Sauce

Fish Cakes and Sauce

ChileBoss™ products are meant to enhance the cooking experience. They are meant to be used in a recipe in the same way you would uses any other spice. Here I adapted Melissa Clark’s recipe for fish cakes and set them on spinach and cilantro butter, which I adapted from David Walltuck’s great cookbook, Chanterelle. But you can make up your own sauce.


  • 2 tablespoons olive oil, more for frying

  • 2 garlic cloves, smashed and peeled

  • 1 pound catfish

  • 1 ½ teaspoons kosher salt, more as needed

  • ¼ teaspoon black pepper

  • 2 tablespoons Tequila. dry vermouth or white wine

  • ½ cup of ChileBoss™ Poblano Verde strained solids reserved

  • ½ pound russet potatoes, peeled and thinly sliced

  • 2 eggs

  • 3 tablespoons roughly chopped cilantro

  • 3 tablespoons roughly chopped basil

  • Finely grated zest of 1 small lime

  • ½ cup white quinoa- cooked

  • 2/3 cup corn meal

  • Lime wedges, for serving


  1. Put the olive oil and the garlic in a skillet and cook until it just has color.

  2. Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute.

  3. Add tequila and 2 tablespoons of the strained ChileBoss Poblano Verde.

  4. Turn the heat to low, cover and cook until the fish is just barely cooked through.

  5. Move fish to a plate, keeping any liquid and garlic in the skillet.

  6. In the same skillet over high heat, add potatoes, and the strained Poblano Verde to just cover. Add water if there is not enough liquid.

  7. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes. Do not make mashed potatoes! They should be tender only.

  8. Remove the solids and set aside.

  9. Reduce the liquid until it is a thickened sauce.

  10. Add everything else including the sauce and the ChileBoss™ Poblano Verde solids (but not the cornmeal), to the bowl of a food processor and just pulse until it is a lumpy mixture. Very lumpy.

  11. Put the mixture in a bowl and set in the refrigerator for 2-3 hours.

  12. Place the cornmeal on a plate.

  13. Form generous 1/4 cup fish patties about 1/2 inch thick.

  14. Dip the patties into the cornmeal to coat each side.

  15. In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each.

  16. Take a ¼ cup of ChileBoss™ Poblano Verde Sauce and warm it in one tablespoon of butter.

  17. Put the butter sauce on the plate and place the fish cakes on top.

  18. Sprinkle with fresh cilantro and serve.

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