These crispy, golden Fish Cakes are made with flaky freshwater fish, crushed saltines, and fresh veggies, seasoned with Creole spices and lemon zest. Pan-fried to perfection, they’re perfect served with lemon wedges and a side of crunchy coleslaw.
By Chef Jean-Paul Bourgeois
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
- Preheat oven to 375°. Line a rimmed baking sheet with foil; lightly spray with cooking spray.
- Sprinkle fish with ½ teaspoon salt and ¼ teaspoon black pepper. Place on prepared pan.
- Bake until fish flakes easily with a fork, 12 to 15 minutes. Let cool completely.
- 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.
- 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.
Pair with Kathy’s Ramen Noodle Coleslaw for a bright addition! https://louisianacookin.com/kathys-ramen-noodle-coleslaw/
