Sitting 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.
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 quick and easy. So I decided to use some Zydeco Chop Chop which is that blend from south Louisiana of dried onions, garlic, celery, peppers, green onions and parsley. That blend makes prep time so 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 saute’ed vegetables of choice 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. (See zydecochopchop.com at their new web sight for easy ordering if your grocer doesn’t carry it.)
A bit 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 (slapyamama.com). It gives them that special zest. This fish mixture can be formed into small patties and served with tartar sauce or larger patties to be eaten with a bun for a sandwich with your favorite condiments. Here’s the recipe:Print
Sacalait Fish Cakes
A pan fried sacalait (white perch or crappie) fish cake made with with Zydeco Chop Chop’s dried herbs and vegetables seasoned with some Slap Ya Mama.
- Prep Time: 14 minutes
- Cook Time: 6 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Cuisine: Cajun
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
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.
- Serving Size: 1/3 cup
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