Cajun Fish Patties Recipes

CLASSIC FISH CAKES

Steps:

• Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
• Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
• Serve immediately with our BEST homemade tartar sauce!

CAROLINA FISH CAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
• In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
• With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
• If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

CAJUN FISH PATTIES

Steps:

• In a food processor, combine fish fillets, green shallots, garlic, fish sauce, coriander, lemon juice and cajun spice.
• Process until smooth.
• Form into 8 patties. Toss lightly in flour.
• Heat a non-stick frypan to medium heat and spray with cooking oil. Fry patties for 3-4 mins each side, in batches, till golden and cooked through.
• Enjoy.

CAJUN CATFISH CAKES WITH REMOULADE

Steps:

• Preheat a grill pan over medium-high heat.
• Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
• Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
• In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
• While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
• Serve the catfish cakes with the remoulade.

CATFISH CAKES

Steps:

• Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended.
• Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.

CAJUN CRAWFISH PATTIES

Steps:

• Preheat oven to 350°.
• Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
• In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
• Melt the butter in a medium skillet over medium heat.
• Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
• Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat.
• Scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
• Form mixture into 8-12 patties, no thicker that 1/2 inch.
• The mixture will be a little fragile.
• Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
• Refrigerate patties for about 10 minutes.
• Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
• Drain and serve hot.

FISH PATTIES

Steps:

• In a large bowl,mix all ingredients except oil.
• In a large frying pan heat oil on medium heat.
• Shape the mixture into patties.
• Fry patties until lightly brown on both sides.

GOLDEN FISH CAKES

Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.