Blackened Fish Cakes

Blackened Fish Cakes offer a burst of flavor by pairing flaky fish with a medley of spices. These cakes have a delightful crisp on the outside and a tender center. Made with fresh white fish and a blend of Cajun spices, they are a versatile dish suitable as a main course or appetizer. Pair them with a tangy tartar sauce or a fresh salad for a balanced meal that looks and tastes great.

Ingredients

• 1 lb fillets white fish, skinless and boneless
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 tsp each smoked paprika
• 1 tsp each garlic powder
• 1 tsp each onion powder
• 1 tsp each cayenne pepper
• 1/2 tsp each salt
• 1/2 tsp each pepper
• 2 tbsp vegetable oil for frying

Instructions

1. In a skillet, cook the white fish fillets over medium heat until they become flaky. Allow to cool slightly.
2. Once cooled, break the fish into a large bowl. Add the beaten egg, panko breadcrumbs, chopped parsley, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix until well combined.
3. Form the mixture into equal-sized patties and arrange them on a baking sheet. Place in the refrigerator for 30 minutes to help them set.
4. After chilling, heat the vegetable oil in a skillet over medium heat. Fry the fish cakes for about 3-4 minutes on each side until they turn golden brown.
5. Serve the fish cakes warm with a side of dipping sauce or salad.

Keywords: Dinner, Seafood, Spicy, Crispy

Spice Rack: Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Salt, Pepper

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