Fish Cakes & Remoulade Sauce
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Makes 2 large or 8 small appetizer-size cakes

1 pound cooked flaked white fish 
1/2 cup Panko bread crumbs
1 teaspoon finely chopped fresh parsley
1 green onion, minced (or 1 teaspoon dried chives)
Pinch salt 
Pinch pepper 
1/2 teaspoon Creole seasoning
1 egg, lightly beaten 
1/2 teaspoon ground dry mustard 
1 teaspoon fresh lemon or lime juice
1/8 cup Hellmann's mayonnaise 
Dash Tabasco sauce

Mix together cooked and flaked fish (or you can use surimi - imitation crab meat which is  pollock), bread crumbs, parsley, onion, salt, pepper and Creole seasoning. Whisk together egg, mayonnaise, mustard, lemon or lime juice and Tabasco. Combine with other ingredients and mix well. Form into patties and place in a hot skillet that's been sprayed lightly with olive oil. Cook on each side just until a light golden color and barely crispy. Or if you prefer, you can place the fish cakes on a lightly oiled baking sheet and bake at 370 degrees for 15- 20  minutes or until lightly golden brown. Serve with a wedge of lemon or lime and remoulade sauce.

Remoulade Sauce
1/2 cup Hellmann's mayonnaise
1/2 cup catsup
1/8 cup Creole mustard
1/4 cup horseradish

Whisk all ingredients together, cover and refrigerate. Will keep in frig for a week or so. Spread a couple of heaping tablespoons of sauce on a plate and set a fish cake on or to the edge of the sauce. Garnish with a wedge of lemon or lime and sprig of parsley. You can make small cakes and serve as appetizers.

This recipe is shared the week of January 18-22, 2021 on radio stations
NewsTALK 94.3 FM and AM 570 WKYX. 
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online or order for curbside pick-up at:

On the Net:

Banks Market

Published 09:20 PM, Monday Jan. 18, 2021
Updated 09:21 PM, Monday Jan. 18, 2021



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