Fish Cakes Made With Sacalait (Crappie or White Perch)

Fish Cakes Made With Sacalait  (Crappie or White Perch)

fish cakesSitting at dinner the other night when celebrating my daughter-by-love, Jami’s birthday I thanked her dad for the crappie he had given us a few days before. We then began talking about different ways to prepare crappie or sacalait (pronounced sock-ah-lay, the Louisiana French way to say it.) Her mom told me that some people make the fish into cakes. I said,  “Like crab cakes? What a great idea!” This was probably developed by the wife of a sacalait (or crappy depending where you come from) fisherman. She had to get creative with the abundance of catch in her freezer.

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Starting Fish Cakes With Zydeco Chop Chop

A few weeks later I remembered those fish cakes and thought it was a good time to have some. Because it was Sunday evening all I wanted was quick and easy. So I decided to use some Zydeco Chop Chop which is a dried blend from south Louisiana of onions, garlic, celery, peppers, green onions, and parsley. Those dried veggies make prep time much speedier.  All I did was re-hydrate the Chop Chop with a little water and saved time by not having to chop and saute’. One can always substitute a half cup of cooked vegetables in oil to flavor the patties, but I find the Chop Chop adds a depth of flavor that comes from the dehydration of the veggies and herbs. Click the Zydeco Chop Chop to order from Amazon.

A bit of greek yogurt lightens up these fish cakes instead of using the traditional ingredient of mayonnaise. I like to season them with Slap Ya Mama Cajun Seasoning . It gives them that special zest. This fish mixture can be formed into small patties and served with tartar sauce or made into larger patties to be eaten in a bun for a sandwich with your favorite condiments. Here’s the recipe:

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Fish Cakes Made With Sacalait (Crappie or White Perch)

  • Author: Louisiana Woman
  • Prep Time: 14 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings


A pan-fried sacalait (white perch or crappie) fish cake made with Zydeco Chop Chop’s dried herbs and vegetables seasoned with some Slap Ya Mama.


1 pound sacalait fish fillets, patted dry with paper towel and chopped

1/4 cup Zydeco Chop Chop, re-hydrated with a little water

2 tablespoons flour, or more if needed

3 tablespoons panko bread crumbs

3 tablespoons greek yogurt

1 teaspoon Slap Ya Mamma Cajun Seasoning

1/4 teaspoon salt

1 egg

2 tablespoon butter

2 tablespoon olive oil


Make sure fish is as dry as possible by patting with paper towels before and after chopping. Mix together all ingredients except for the last 2 in a medium size bowl. Heat butter and oil in a large skillet. Form fish mixture into 8 small or 4 large patties and fry in hot butter and oil for 3 minutes on each side. Remove patties to drain on paper towels. Serve hot.

  • Category: Main Dish
  • Cuisine: Cajun


  • Serving Size: 1/3 cup

fish cakes

fish cakes

fish cakes
If patties are not sticking together you can add a little more flour to the mixture.

fish cakes

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