Southwestern Crappie Cakes

Ingredients

  • 1 tablespoon butter
  • 1/2 cup onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 4 cups fish fillets, flaked and pressed dry with paper towels
  • 1 tablespoon red pepper flakes
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 3 tablespoons Japanese breadcrumbs (or any breadcrumbs)
  • 1/2 teaspoon Lawry’s Lemon Pepper
  • 3 tablespoons mayonnaise
  • 2 egg whites, beaten
  • Oil for frying
Chipotle Mayonnaise
  • 2/3 cup prepared mayonnise
  • 1 lime, juice only
  • 1 tablespoon Creole mustard
  • 1 teaspoon, or more Tabasco Chipotle seasoning
Combine ingredients

Directions

  1. Heat butter in a medium skillet over medium-high heat. Add onion and bell pepper and sauté for 4 – 5 minutes. Make sure that fish has been patted dry thoroughly with paper towels. In a large bowl, add cilantro, fish, pepper flakes, garlic, and cooled onion/pepper from pan. Sprinkle flour, breadcrumbs and lemon pepper over while tossing, making sure to coat fish evenly. Fold in mayonnaise and egg whites. Take some of the mixture and form into a ball, about 3 inches in diameter. If it holds together, you’re in business. If it’s too dry and flaky, add some more breadcrumbs. It should be moist, but not soggy. Form mixture into 8 equal sized patties.
  2. Add enough oil to just cover the bottom of a large skillet and heat over medium heat. When oil is hot, add cakes and cook until medium brown on one side, about 5 – 6 minutes. Carefully flip over and brown other sides, about 5 minutes more. When cakes are just cooked, remove from pan and top with Chipotle Mayonnaise.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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