Make Ahead

New Orleans Style Barramundi Fish Cakes with Creole Remoulade

by:
October  4, 2022
4.7
3 Ratings
New Orleans Style Barramundi Fish Cakes with Creole Remoulade
Photo by Coley @ Coley Cooks
  • Makes 20
Author Notes

A fun and festive alternative to crab cakes, perfect for celebrating Mardi Gras! Learn More: http://www.thebetterfish.com/recipes/view/new-orleans-style-barramundi-cakes-with-creole-remoulade —Coley @ Coley Cooks

What You'll Need
Ingredients
  • For the Remoulade
  • 1/2 cup mayonnaise
  • 2 tablespoons Creole mustard (substitute stone ground dijon if unavailable)
  • 2 teaspoons hot sauce (Suggested: Crystal or Tabasco)
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 1 tablespoon ketchup
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (use less if sensitive to heat)
  • 1 tablespoon fresh lemon juice (about 1/2 lemon)
  • For the Barramundi Fish Cakes
  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Creole mustard (substitute stone ground dijon if unavailable)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce (Suggested: Crystal or Tabasco)
  • 1/2 small red, yellow or orange bell pepper, finely chopped
  • 2 scallions, finely chopped
  • 20 saltine crackers, finely crushed
  • 1 pound cooked barramundi, flaked apart
  • 1 tablespoon olive oil
  • 4 tablespoons tablespoons butter
  • 8 lemon wedges, for serving
Directions
  1. To make the remoulade, whisk together the mayonnaise, Creole mustard, hot sauce, Worcestershire, horseradish, ketchup, garlic powder, paprika, cayenne pepper and lemon juice in a small bowl. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
  2. To make the barramundi cakes, whisk together the mayonnaise, egg, Creole mustard, Worcestershire sauce, hot sauce, Cajun seasoning, bell pepper and scallions in a large bowl. Add the crushed saltine crackers and flaked barramundi, then gently mix until combined. Form the mixture into about 20 small patties and set aside.
  3. Preheat the oven to 325 degrees. Heat the olive oil and butter in a large saute pan over medium high heat. Saute the barramundi cakes in batches, being sure not to overcrowd the pan. Cook until golden brown on one side, flip, and cook until golden on the other side. Remove the cakes to a rack or paper towels to drain, then transfer to a baking sheet and place in the oven to keep warm. Repeat until all of the cakes.
  4. Arrange the barramundi cakes on a platter and serve with Creole remoulade and lemon wedges on the side. Serve hot.
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1 Review

erin
erin June 13, 2016
I made these tonight and they were excellent - reminiscent of thai fishcakes because of the spice, scallions and lack of potato. I only had about a cup of flaked white snapper (leftover from another meal) so I supplemented it with some shrimp that I first pan-fried with garlic, fresh red chillies and lime zest and juice, then roughly chopped. The mayo volume looked high to me so I cut it to 1/3 cup, and subbed in green pepper (as it's all we had) and 2/3 cup breadcrumbs to replace the graham crackers.