RECIPE INGREDIENTS
SERVES 6-10 fishcakes.
great dinner ideas.
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.
TARTAR SAUCE
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.
DIRECTIONS
Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.
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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.
- 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.
- 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.