Fish Cakes with Remoulade

fish cakes

What are you serving for the big game on Super Bowl Sunday? Who are you routing for? I had a request for seafood for the game so I am making these super easy Fish Cakes with Remoulade Sauce. Feel free to use catfish, grouper, cod or even tilapia. These are super easy to prepare and are always a huge hit! If you’re having fresh shrimp, use the remoulade sauce to dip them in as well! Enjoy for the game or for any weeknight. Serve on a bun or on lettuce leaves for a wonderful appetizer or main dish.


Fish Cakes with Remoulade

Cook Time:

25 minutes

Prep Times:

15 minutes


4 servings


3/4 cup mayonnaise
1/4 cup chili sauce
2 tsp. Cajun seasoning, divided
1 tsp. fresh lemon juice
4 tbsp. chopped green onions, divided
1 tsp. freshly grated lemon zest
4 (6 oz.) catfish fillets
6 tbsp. olive oil, divided
1 tsp. lemon pepper
1/2 cup plain breadcrumbs
2 tbsp. finely chopped green onion
11/2 tsp. garlic powder
Lettuce leaves, optional


1. In a small bowl stir together mayonnaise, chili sauce, 1 teaspoon Cajun seasoning, lemon juice, 1 tablespoon green onions and lemon zest. Cover and refrigerate until ready to use.

2. Preheat oven to 400F

3. Drizzle 2 tablespoons olive oil over fish fillets sprinkle lemon pepper and remaining Cajun seasoning. Bake 20 minutes or until fish flakes easily when tested with a fork. Let cool, flake fish and place in a large bowl.

4. In medium shallow dish combine breadcrumbs, remaining onions and garlic powder; add fish mixing well and shape mixture into 4 patties. Saute patties in a remaining hot oil 3 to 5 minutes on each side or until lightly browned. Serve on lettuce leaves, if desired, with remoulade sauce

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