Red Snapper Cakes
Budget minded: Use cod instead of snapper for a delicious, less expensive fish.
Dairy Free: Chase uses a favorite oil-vinegar salad dressing in place of the Lemon-Buttermilk Sauce. Or try our Aioli Sauce or
Thank you to Chase Rivers for sharing this recipe. Click his photo to check him out at his website.
Lemon Buttermilk Sauce
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 cup mayonnaise
1/3 cup whole buttermilk
1/2 teaspoon fresh, minced garlic
1/4 teaspoon fresh lemon zest
1/2 teaspoon Sriracha
1/4 teaspoon salt
1/8 teaspoon white pepper
12 ounces red snapper filets
1/2 cup of chopped shallots
2 teaspoons fresh, minced garlic
1/8 teaspoon plus a pinch white pepper
½ teaspoon salt
2 tablespoons capers
½ teaspoon dried dill
2 tablespoons finely chopped parsley
¼ teaspoon red pepper flakes
1/3 cup Panko bread crumbs
1 tablespoon white balsamic vinegar
1 egg, plus 1 yolk, beaten
Lemon Buttermilk Siracha Sauce
Whisk the lemon juice with sugar to dissolve, then whisk in remaining ingredients.
Place in refrigerator.
Rinse the fish well, under cold water and pat dry with paper towels. Place on a cutting board and chop the filets into small pieces, using a sharp knife.
Scrape into a large mixing bowl. Add the dry ingredients and mix very well. Whisk the balsamic vinegar with the eggs, add to the bowl and mix very well.
Add the Panko, lemon zest and salt to a small bowl and whisk well. Place a sheet of wax paper on the counter and place the round form on top of it.
Sprinkle 1 heaping tablespoon of the lemon Panko inside, add 1/3 cup of the fish mixture, then sprinkle another heaping tablespoon on top. Using your fingers, press and compress the fish mixture, focusing on the edges. Press on the center with your fingers and remove the form. Repeat. Rub the inside of the form with some olive oil if needed.
Heat about 1/2 inch of olive oil in a 12" non-stick frying pan, over medium temp. Once hot, (not too hot or will brown too quickly) add the fish cakes and cook for about 1 1/2-2 minutes until browned on the bottom, gently move pan side to side to bring hot oil up the sides of fish cakes.
Don't flip too soon of cakes can break. Turn fish cakes over and brown the other sides. Place on a plate lined with paper towels. Serve with the Lemon Buttermilk Sriracha sauce.