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Epicurious

Carp Fish Cakes with Citrus "Tartar" Sauce

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Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

Carp, a common ingredient in traditional Ashkenazi Jewish cooking, has become something of a rarity in the United States as cooks have stopped making dishes such as gefilte fish from scratch. In Israel, says chef Admony, this variety is still popular, used to make everything from Tunisian fish balls to Moroccan spicy fish. In this recipe, Admony riffs on classic gefilte fish, transforming the boiled dumplings into pan-fried cakes served with a creamy, piquant sauce.

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