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.


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.


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