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.
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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:
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
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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