Cajun spiced fishcakes



Easy  to make fish cakes cajun food specialty food great dinner ideas.

SERVES 6-10 fishcakes.

4 potatoes cooked, mashed and cooled

1.5 lbs cooked fish that has been cooled salmon, cod, or any chunky fish. We also like to use crab, shrimp, prawn or any cooked fish you prefer.

3 spring onions chopped.

4  eggs whisked.

2 cups flour.

3 tsp RAGIN CAJUN spice blend.

1 each bell pepper fine dice  lightly sautéed and chilled.

1.5 lb Breadcrumbs.

salt & pepper to taste

Enough vegetable oil to fry the fish cakes.


1 cup or mayonnaise.

1/4 cup or 290g finely chopped dill pickle.

3 tbl chopped green onion.

1 tbl drained capers.

1 tbl chopped fresh parsley.

1 tbl tfresh lemon juice.

1 tsp Dijon mustard.

1 tsp Worcestershire sauce.


Place all ingredients, except for the flour,  eggs,  breadcrumbs,  oil and  tartare  sauce ingredients  in a large bowl and mix  until thoroughly combined.

Breading method

 Season Fish, Flour and Breadcrumbs with NAJO RAGIN CAJUN SPICE BLEND. In a mixing bowl combine all ingredients apart from Flour, Eggs, Breadcrumbs and oil. Mold into desired fishcake patties and place on a baking sheet.

  1. Prepare 3 shallow dishes: one for the flour, one for the egg, and one for the bread crumbs. beat the egg lightly. Dip one fish cake at the time, first in the flour, then in the egg. Let the excess egg drip off before coating the fishcake in the bread crumbs. Turn the fishcake to coat both sides with bread crumbs. 
  2. Heat the oil in a skillet over medium heat. sauté the fishcakes 3-5 min on each side, until the bread crumb coating becomes golden-coloured. Serve on the warmed plates and top with optional tartar sauce and fresh lemon wedges on the side.