Grouper Cakes with Celery Slaw
 
Makes 6
Ingredients
  • 1 pound grouper fillets
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 1 cup crushed saltine crackers
  • ⅓ cup minced red bell pepper
  • 1 large egg, lightly beaten
  • 3 tablespoons minced celery
  • 3 tablespoons minced green onion
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon zest
  • 1 teaspoon Creole seasoning*
  • ¼ cup canola oil
  • Celery Slaw (recipe follows)
  • Lemon wedges, to serve
Celery Slaw
  • 1 (10-ounce) bag angel hair coleslaw
  • 1 cup thinly sliced celery
  • ½ cup sliced green onion
  • ¼ cup mayonnaise*
  • 2 tablespoons sour cream
  • 1 tablespoon distilled white vinegar
  • 1¼ teaspoons kosher salt
  • ½ teaspoon celery seed
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil; lightly spray with cooking spray.
  2. Sprinkle fish with ½ teaspoon salt and ¼ teaspoon black pepper. Place on prepared pan.
  3. Bake until fish flakes easily with a fork, 20 to 25 minutes. Let cool completely.
  4. Flake fish into a large bowl; add crackers, bell pepper, egg, celery, green onion, mayonnaise, lemon zest, Creole seasoning, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper; stir until well combined. Shape mixture into 8 patties, and refrigerate for at least 2 hours or up to overnight.
  5. In a large skillet, heat oil over medium heat. Gently place patties in skillet. Cook until golden and heated through, 3 to 4 minutes per side. Serve with Celery Slaw and lemon wedges.
Celery Slaw
  1. In a large bowl, stir together all ingredients until combined. Cover and refrigerate until ready to serve.
Notes
*We used Tony Chachere’s Original Creole Seasoning.

*We used Blue Plate Mayonnaise.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grouper-cakes-celery-slaw/