Fish Cakes with Chipotle-Caper Mayonnaise

4 slices qood-quality firm white bread, torn into pieces (1 1/2 cups)
1 celery stalk with leaves, cut into 2-inch lengths, optional
1 1/4 pounds boneless cod, haddock, or other white fish fillets, cut into 2-inch chunks
1 large egg
3/4 teaspoon salt
1/2 teaspoon ground black pepper

1/2 cup mayonnaise
2 teaspoons pureed canned chipotle peppers in adobo sauce
2 teaspoons capers

Place bread in food processor; using on/off turns, process until very coarse crumbs form.  Transfer breadcrumbs to large bowl.  Using on/off turns, chop celery, if using; add to bowl with breadcrumbs.  Using on/off turns, coarsley puree fish; add to bowl.  Add egg, salt, and pepper to bowl.  Mix gently but thoroughly.  Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.

Heat olive oil in a heavy large skillet over medium heat.  Add fish cakes and cook until brown on bottom, about 5 minutes.  Using a large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer.

Mix together mayonnaise, pureed chipotles, and capers.

Serve fish cakes with chipotle-caper mayonnaise.


Makes 4 cakes.

From Bon Appetit, with many changes