Cajun fish cake
About the Recipe
Cajun Fish Cakes
Preheat the oven to 325 degrees. Heat the olive oil and butter in a large saute pan over medium high heat. Saute the barramundi cakes in batches, being sure not to overcrowd the pan. Cook until golden brown on one side, flip, and cook until golden on the other side. Remove the cakes to a rack or paper towels to drain, then transfer to a baking sheet and place in the oven to keep warm. Repeat until all of the cakes.
Ingredients
12 oz. Tilapia Fillets
1/4 cup Panko Breadcrumbs
2 tsp. Cajun Seasoning
1/4 cup Mayonnaise
1 oz. Pickle Relish
1 oz. Sweet Vidalia Onion Dressing
1/2 oz. Dijon Mustard
Preparation
Fish Cakes: Pat tilapia dry, and season both sides with Cajun seasoning, salt, and pepper.
Fry tilapia in a hot pan until fish reaches 145ºF, 2-3 minutes per side.
Using two forks, shred tilapia, add panko, mayonnaise, salt, and pepper to a bowl and thoroughly combine. Form four tightly packed cake patties.
Preheat the oven to 325 degrees. Heat the olive oil and butter in a large saute pan over medium high heat. Saute the barramundi cakes in batches, being sure not to overcrowd the pan. Cook until golden brown on one side, flip, and cook until golden on the other side. Remove the cakes to a rack or paper towels to drain, then transfer to a baking sheet and place in the oven to keep warm. Repeat until all of the cakes.
Make Remoulade:
Combine half the mayonnaise, Dijon, remaining Cajun seasoning, and pickle relish.
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