Prep 25 mins
Cook 5 mins
A kicked up flavor fish cake with crispy outside and soft and tasty inside. Prep time does not include refrigeration time.
- 2 boneless cod fish fillets or 2 catfish fillets or 2 roughy fillets or 2 fav white fish fillets
- 1 large potato
- 1⁄2 small onion
- 1 1⁄4 cups saltine crackers, crushed
- 1 egg, beaten with
- 1 tablespoon water
- salt and pepper, to taste
- 1 teaspoon cajun seasoning (or more)
- 2 teaspoons dried parsley, chopped finely
- 3 tablespoons parmesan cheese
- Peel and cut up potatoes and fillets.
- Place in large sauce pan with enough water to cover.
- Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
- Chop onion in food processor; add cooled potatoes and fish.
- Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
- Form into patties.
- Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
- Dredge patties in crumbs, covering both sides well.
- Refrigerate on baking sheet for at least 30 minutes to set coating.
- Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
- Remove to paper toweling and drain.
- Keep warm.
- Repeat if needed with remaining patties. Serve with chili sauce.
- Will freeze.
These were VERY good. I couldn't believe my eyes watching my kids eat so much of them. I left the peals on the potatoes and it worked out great. Thanks for the wonderful recipe.
Made these primarily for my toddler and he enjoyed it. Shaped them like sticks instead of cakes. Enjoyed by all.
Hi CC, we really enjoyed these fish cakes, I made this using white fish and did some minor amount adjustments, I use my The Best Creole/Cajun Seasoning Mix and added in some fresh chopped parsley, thank you for sharing this great recipe hon!...Kitten:)