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.
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.