A pan of fish cakes being turned with a spatula.

Fish Cakes Made With Sacalait (Crappie or White Perch)

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

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.  

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Fish Cakes Made With Sacalait (Crappie or White Perch)

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.

  • Total Time: 20 minutes
  • Yield: 4 servings


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.

  • Author: Louisiana Woman
  • Prep Time: 14 minutes
  • Cook Time: 6 minutes
  • 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

Here are some other fish related recipes you might like:

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  1. Will have to order some Chop Chop or go shopping with you and pick up some. You amaze me with your recipes and your patience to cook like this!

  2. Do you use raw fish or cooked? Just got my chop-chop from Amazon & I’m eager to try this recipe. Great crappie spawn this year & my freezers full!

    • Hi Debbie! I use raw fish. The chop chop has many other uses, too. I like to rehydrate it with a little water then mix it with softened butter to spread on French bread and toast in the oven or grill. Delicious! Enjoy your fish!

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