Fish Cakes
 
Makes 8
Ingredients
  • Fish Cakes
  • MAKES 8
  • 1 pound freshwater fish 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 Creole seasoning
  • 1 teaspoon lemon zest
  • ¼ cup vegetable oil
  • Lemon wedges, to serve
  • Garnish: chopped green onion
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, 12 to 15 minutes. Let cool completely.
  4. Flake fish into a large bowl; add crackers, bell pepper, egg, celery, green onion, mayonnaise, Creole seasoning, lemon zest, 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, 2 to 3 minutes per side. Serve with Kathy’s Ramen Noodle Coleslaw and lemon wedges. Garnish with green onion, if desired.
Notes
*We used whiting fillets, but any flaky white freshwater fish will work.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fish-cakes/