Thursday, July 7, 2011

Cajun Fish Cakes with Easy Remoulade and Louisiana Rice

I've always loved crab cakes, but who can get fresh crab in Minnesota? To satisfy my craving I created fish cakes made with tilapia, served cajun style. To my delight they are just as delicious and satisfying as crab cakes, and SO easy to make! Served with a cool dallop of easy remoulade and a side of spicy Louisiana rice this is a fantastic meal on a summer night. Or for a fun spin make a fish cake sandwich on a soft bun!

Cajun Fish Cakes with Easy Remoulade

Delectable patties bursting with fresh flavor and texture!
Serves 2

Cajun Fish Cakes
2 tilapia fillets
2 T. mayonnaise
1 tsp. stone ground mustard
1 T. fresh lemon juice
½ cup panko bread crumbs
2 T. fresh parsley or cilantro, chopped
1 tsp. Cajun seasoning
Canola oil
Salt & Pepper

Heat a teaspoon of oil in a non-stick sauté pan over medium heat. Sprinkle fish with salt and pepper and cook for 4-5 minutes on each side until just cooked through. Remove and let cool. Reserve pan.

Meanwhile, in a bowl combine the mayonnaise, mustard, lemon juice, panko, parsley, and Cajun seasoning.

When the fish has cooled use two forks to flake the fish into small pieces. Stir flaked fish into the breading mixture to combine. Use your hands to create four patties similar to small hamburgers. Put on a plate and refrigerate for 15 minutes.

Heat a tablespoon of oil in the same skillet over medium heat. Fry the patties for 5 minutes on each side until lightly browned and cooked through. Serve while warm with remoulade sauce. Enjoy!

Easy Remoulade
1 T. mayonnaise
1 T. prepared Cocktail Sauce
1 tsp. lemon juice
1 tsp. fresh dill (optional)

Combine all ingredients in a small bowl and refrigerate until ready to use.

Recipes by Sarah Lang

Louisiana Rice
Easy and flavorful, a perfect accompaniment
Serves 2

1 cup cooked white rice
½ onion, diced
½ bell pepper, diced
½ cup grape tomatoes, quartered
Hot sauce
1 tsp. Cajun seasoning
1 tsp. Canola oil

Heat the canola oil in a skillet over medium heat. Saute the onions and bell pepper for 8 minutes, stirring occasionally. Add grape tomatoes and cook two minutes more. Add rice, sprinkle with Cajun seasoning, and drizzle with as much hot sauce as you can handle. Cook together for a couple minutes to combine.

Recipe by Sarah Lang

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