Re-creating restaurants: delicious bluefish cakes with spicy remoulade

Ingredients

• 1 larger filet of fresh Bluefish (around 1.5 – 2 lb.)
• 1/2 cup panko breadcrumbs (or any breadcrumbs)
• 1 medium onion – diced
• 2 small or 1 large jalapeno pepper – seeded and diced
• 1 egg
• 2 Tbsp. fresh lemon juice
• 1/4 cup good mayonnaise
• 1 tablespoon. Worcestershire sauce
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika (smoked if you have it)
• 1 tablespoon + 1 teaspoon mustard powder
• A good sprinkling of salt and freshly cracked black pepper
• Olive oil and unsalted butter for cooking

Spicy remoulade sauce:

• 1/2 cup mayonnaise
• 1 tablespoon cayenne pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon (or any other) mustard
• 2 tablespoons Gherkins (little dill pickles) – finely chopped
• 1 teaspoon caper juice (from the jar)
• 1 teaspoon seasoned salt (Lawrie’s preferred)
• Black Pepper

You may like

Risotto with 'nduja sausage, the perfect dish for spicy lovers!

Preparation

• Start by cooking the bluefish filets. Salt and pepper the fish on both sides and heat enough olive oil to coat the bottom of a medium saute pan over medium heat.
• Once the pan heats up, place the fish filets skin side down in the pan and cook them until the sides begin to turn opaque.
• Once the skin will lift off of the pan, flip the Bluefish over and cook for just around another minute, then move the filets to a plate to let them rest.
• Once the fish has rested and cooled a little, remove the skin and flake in a large mixing bowl. Be gentle with the meat though, and try to leave some larger pieces in the mix.
  
• Next, cook the onion and jalapeno pepper in the pan the fish was cooked in (add in a little extra oil as needs be) until the vegetables are translucent. Add them to the fish, along with the breadcrumbs, mayo, Worcestershire, cayenne, paprika, mustard pepper and salt and pepper.
• Gently fold the ingredients together until fairly uniformly combined. Lastly add in the egg and lemon juice and again – Gently fold together until combined. You really want to be gentle with this! Once ready to cook the cakes, lightly form them into uniform rounds (as large of small as you want – mini cakes are delicious too!). Cook them in a little butter and olive oil. Cook them on each side until a nice even crust develops. Enjoy them with some remoulade or other sauce of your liking.
• For Spicy remoulade sauce:
  Mix all ingredients well in a mixing bowl and serve along-side the cakes with lemon!