Makes 4 Servings
INGREDIENTS
2 cups red snapper fillets, chopped
2 eggs
1 cup parmesan, finely grated
2 tbsp Cajun seasoning
2 tsp salt
2 cups panko crumbs, divided
1/2 cup canola oil, for frying
DIRECTIONS:
- 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.
Like this recipe? Why not try one of these as well?
Tarte Flambée
Chicken & Apricot Tagine
Cauliflower Fritters
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