Fish Cake Tater Tots

Since moving to Nova Scotia, I’ve fallen in love with fish cakes. The creamy inside and crispy crust can’t be beat.. or can it?

A tater tot definitely wins in the crispy, crunchy, salty, delightfully addictive category. I thought: why not combine them? Paired with the tangy and sweet chow chow tartar mayo (mayo), these are going to be the biggest crowd pleaser at any Nova Scotian kitchen party.

Fish Cake Tater Tots

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Ingredients

For the tater tots

• 1 lb potatoes
• 1/2 lb haddock
• 1/2 white onion, diced 
• 1 Tbsp butter
• 1 Tbsp flour
• Salt and pepper to taste
• 1-2 cups of vegetable or canola oil

For the chow chow tartar sauce

• 1/4 c chow chow
• 1/2 c mayo
• 1 tsp fresh dill

Instructions

1. In a pot, fill with water and bring to a boil. Par-cook potatoes until half way done, about 5-7 minutes depending on size. Remove from water and allow to cool. Grate potatoes using a cheese grater, set aside.
2. In a pan over medium heat, melt butter sauté onions until soft. Remove from pan. Add more butter or oil if needed to cook haddock over medium-high heat until white and opaque. Do not worry if it falls apart.
3. In a mixing bowl, combine potatoes, fish, inions, flour, and salt and pepper to taste. It should be dry but sticks together. Grab handfuls of the mixture and form into logs the width of a tater tot. Using a knife, cut into tots and reform if needed.
4. In a small pot, fill with enough oil to fully submerge the tots. Bring to 350 and monitor this temperature throughout the frying process. Fry tots in batches until golden brown, about 5 minutes. Remove and drain on a paper bag. Salt to taste while hot.
5. For chow chow tartar sauce, combine ingredients and serve with tots.

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