Directions
Heat oven to 350°. Finely chop ¾ cup of onion and 1 tbsp. cilantro stems (reserve the leaves).
Heat 1 tbsp. of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, about 4 minutes.
Pulse the fish, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cakes. Coat each cake with the chips. Wipe out skillet.
Heat 1 tbsp. oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with last 4 cakes.
Bake cakes until cooked through, about 10 minutes. Thinly slice remaining onion and toss cilantro leaves and a little oil. Serve with the cakes.
