Appetizers

Fish Cakes with Remulade

Lori Kemph
March 21, 2017
8

Fish cakes are amazingly delicious, much less costly to make than crab cakes, crispy on the outside, moist and savory on the inside.

8
FOR THE REMOULADE
½ cup mayonnaise
1 medium garlic, diced
1 tablespoon lemon juice
1 teaspoon chopped chives
2 tablespoons dill relish
1 tablespoon capers
½ teaspoon yellow mustard
1 tablespoon chopped parsley
1 teaspoon chili sauce
2 tablespoon (or to taste) hot sauce, such as Louisiana
Salt
Pepper
FOR THE FISH CAKES
1 pound cod filets, chopped (or other fish of choice)
4 tablespoons bread crumbs, plus more for dredging the fish cakes
1 tablespoon butter
½ cup finely chopped onions
¼ finely chopped sweet peppers
1 medium garlic, diced
1 tablespoon lemon juice
2 tablespoons mayonnaise
¼ cup parsley
1 egg, lightly beaten
1 pinch cayenne pepper, or to taste
Salt
Pepper
Canola oil for frying.
The remoulade can be made a day or hours in advance. In a small bowl, mix the remoulade ingredients until well blended. Salt and pepper to taste Then cover and store in the refrigerator. For the fish cakes,...
See the full directions on my site
Nutritions

Calories
119

Sodium
312mg
13% DV

Fat
2g
4% DV

Protein
4g
8% DV

Carbs
20g
6% DV

Fiber
1g
6% DV

Diabetic-Friendly Snack Cajun/Creole Vegetarian Sugar Free Fish Low-Carbohydrate Pan Fried

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