Cut the fish fillets in half lengthwise to facilitate feeding through a meat grinder
. Grind the fish into a large nonreactive bowl. Set over a large bowl of ice to keep cold.
the garlic, scallions, chiles and cilantro in a food processor
until finely chopped (about six 1-second pulses). Add to the ground fish along with the paprika
, sea salt
and pepper. Form a well in the center of the mixture and pour in the olive oil
. Mix until thoroughly combined.
Line a baking sheet with parchment paper and lightly oil both sides of the parchment. Using a small ice cream scoop
, form the fish mixture into 36 patties and place on the baking sheet. Cover tightly with plastic wrap
and refrigerate until set, at least 30 minutes.
Heat a flat griddle or cast-iron skillet over medium-high heat. Drizzle
a little olive oil on the pan and cook the fish cakes for 2 to 3 minutes per side.
Toast the buns lightly on the griddle
. Spread each half of the buns with the lemon
creme fraiche. Pile the slaw on the bottom buns and add the fish cakes
and top buns. Secure with a long wooden skewer
This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.