NEW ORLEANS STYLE BARRAMUNDI FISH CAKES WITH CREOLE REMOULADE

New Orleans Style Barramundi Fish Cakes with Creole Remoulade image

Number Of Ingredients 21

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1/2 cup mayonnaise
2 tablespoons Creole mustard (substitute stone ground dijon if unavailable)
2 teaspoons hot sauce (Suggested: Crystal or Tabasco)
1 1/2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish
1 tablespoon ketchup
1/8 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (use less if sensitive to heat)
1/2 cup mayonnaise
1 large egg
1 tablespoon Creole mustard (substitute stone ground dijon if unavailable)
1 tablespoon Worcestershire sauce
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce (Suggested: Crystal or Tabasco)
1/2 small red, yellow or orange bell pepper, finely chopped
2 scallions, finely chopped
20 saltine crackers, finely crushed
1 pound cooked barramundi, flaked apart
1 tablespoon olive oil
4 tablespoons butter

Steps:

To make the remoulade, whisk together the mayonnaise, Creole mustard, hot sauce, Worcestershire, horseradish, ketchup, garlic powder, paprika, cayenne pepper and lemon juice in a small bowl. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
To make the barramundi cakes, whisk together the mayonnaise, egg, Creole mustard, Worcestershire sauce, hot sauce, Cajun seasoning, bell pepper and scallions in a large bowl. Add the crushed saltine crackers and flaked barramundi, then gently mix until combined. Form the mixture into about 20 small patties and set aside.
Preheat the oven to 325 degrees. Heat the olive oil and butter in a large saute pan over medium high heat. Saute the barramundi cakes in batches, being sure not to overcrowd the pan. Cook until golden brown on one side, flip, and cook until golden on the other side. Remove the cakes to a rack or paper towels to drain, then transfer to a baking sheet and place in the oven to keep warm. Repeat until all of the cakes.
Arrange the barramundi cakes on a platter and serve with Creole remoulade and lemon wedges on the side. Serve hot.