Louisiana Style Fish Cakes With Quick Remoulade Sauce
|Flounder fillet/Other firm fleshed white fish||1⁄2 Pound|
|Olive oil/Vegetable oil||3 Tablespoon|
|Scallions||1 Bunch (100 gm) (6 To 8 In Number)|
|Canned lump crabmeat||6 Ounce, drained (1 Can)|
|Eggs||2 , lightly beaten|
|Dijon mustard||5 Tablespoon|
|Fine unseasoned breadcrumbs||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Pickle relish||1⁄2 Cup (8 tbs)|
|Tarragon||1 1⁄4 Teaspoon|
1 Preheat the oven to 375°. Line a baking pan with foil. Place the flounder on the pan and brush with 1 tablespoon of the oil. Bake until opaque throughout, about 8 minutes. Remove and let cool slightly.
2 Meanwhile, coarsely chop the scallions.
3 In a medium bowl, combine the crabmeat with the eggs, 2 tablespoons of the mayonnaise, 2 tablespoons of the mustard, 1/2 cup of the breadcrumbs, the pepper and cayenne. Stir in the scallions.
4 Flake the flounder and combine it with the crabmeat mixture.
5 Form the mixture into patties about 3 1/2 inches in diameter and 1/2 inch thick and dredge in the remaining 1/2 cup breadcrumbs.
6 In a medium skillet, warm 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until the butter melts. Add the fish cakes and fry until golden all over, 2 to 3 minutes per side, turning carefully. Add the remaining butter and oil if necessary.
7 Make the remoulade sauce: In a small bowl, combine the remaining 3 tablespoons mayonnaise, 3 tablespoons mustard, the pickle relish and tarragon.
8 Serve the fish cakes topped with a dollop of the remoulade sauce.