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Fish Cakes Made With Sacalait (Crappie or White Perch)

  • Author: Louisiana Woman
  • Prep Time: 14 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings


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

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.

  • Category: Main Dish
  • Cuisine: Cajun


  • Serving Size: 1/3 cup
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