Use your favorite fresh fish for a twist on this traditional dish
These cakes are similar to crab cakes. They make for either an excellent appetizer or even a main course meal. I typically serve these cakes over a bed of lettuce with a side of dipping sauce. Your normal crawfish dipping sauce will work or if you prefer, a remoulade or tartar sauce each work very well. On occasion, I will make sandwiches with these cakes. Just add mayonnaise and lettuce on the bun of your choice to finish it off. Since the fish is already cooked through poaching, you only need to fry to your perfect color. No need to worry about cooking it throughout.
- 12 medium fish filets (sac-a-lait, redfish, or speckled trout)
- 3 cups of water
- 1 cap full liquid Zatarains crab boil
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons HuntChef seasoning
- 1 egg
- 1 tablespoon plain bread crumbs
- 1 cup panko bread crumbs
- 2 cups vegetable oil
- Cast iron skillet for frying
- Large mixing bowl
- Paper towels
- Poach fish filets in simmering water and crab boil for 4 minutes.
- Remove the fish from the water, pat dry with paper towels, and allow to cool to room temperature.
- Using two forks, shred the fish fillets into manageable lumps.
- Combine fish, mayonnaise, mustard, egg, plain bread crumbs, and seasoning in a large bowl.
- Form 4 patties using a handful of fish mixture.
- Layer the panko bread crumbs in a shallow dish.
- Coat each fish cake by gently patting them into the panko crumbs.
- Refrigerate the cakes for 20 minutes so that they come together.
- Heat vegetable oil to 350 degrees in cast iron skillet.
- Cook each cake until golden brown.
- Remove and place on paper towels to let drain.
Be the first to comment