Makes 4 Servings
2 cups red snapper fillets, chopped
1 cup parmesan, finely grated
2 tbsp Cajun seasoning
2 tsp salt
2 cups panko crumbs, divided
1/2 cup canola oil, for frying
- In a bowl, combine chopped fish, eggs, parmesan, Cajun seasoning, salt and 2/3 cup of the panko. Pour remaining panko into a shallow dish.
- Divide the fish mixture into 8 balls and shape them into disks. Carefully press both sides of each disk into the remaining panko and place all on a plate. Refrigerate for a minimum of 1 hour.
- In a sauté pan, heat oil over medium-high heat. Fry each cake until dark golden brown on each side. Drain on paper towels and serve immediately with tartar sauce or aioli and plenty of lemon wedges.
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