Family-Friendly
New Orleans Style
Barramundi Cakes
- 15m prep
- 25m cook
- Serves 8
New Orleans Style
-
RECIPE CREATED BY
Nicole Gaffney -
Pairs With Cocktails
-
Perfect for Weeknight meal
-
Perfect for Parties
Ingredients
½
cup
mayonnaise
1
egg
large
large
1
tablespoon
zatarain's creole mustard
same as the remoulade, use stone ground dijon if you can’t find creole
same as the remoulade, use stone ground dijon if you can’t find creole
1
tablespoon
worcestershire sauce
2
teaspoons
cajun seasoning
or creole
or creole
1
teaspoon
hot sauce
½
red capsicum
small, or orange, finely chopped
small, or orange, finely chopped
2
spring onion
finely chopped
finely chopped
20
saltine crackers
finely chopped
finely chopped
1
pound
The Better Fish® Barramundi Skinless Fillets
flaked apart
flaked apart
1
tablespoon
olive oil
4
tablespoons
butter
1
lemon wedge
for serving
for serving
½
cup
mayonnaise
2
tablespoons
zatarain's creole mustard
if you can’t find creole, try stone ground dijon
if you can’t find creole, try stone ground dijon
2
teaspoons
hot sauce
we love crystal or tabasco, but you can use your favorite
we love crystal or tabasco, but you can use your favorite
1.5
teaspoons
worcestershire sauce
2
teaspoons
horseradish
1
tablespoon
ketchup
⅛
teaspoon
garlic powder
½
teaspooon
paprika powder
¼
teaspoon
ground cayenne pepper
use less or eliminate this if spicy isn’t your thing
use less or eliminate this if spicy isn’t your thing
1
tablespoon
fresh lemon juice
Nutrition per serving
| Calories | 258.22kcal | 13% |
|---|---|---|
| Fat | 19.63 | 28% |
| Carbs | 9.3 | 4% |
| Sugars | 1.5 | 2% |
| Protein | 9.83 | 20% |
| Sodium | 559.47mg | 28% |
| Fiber | 0.68 | 2% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 258.22kcal | 13% |
|---|---|---|
| Fat | 19.63 | 28% |
| Saturated Fat | 5.69 | 28% |
| Trans Fat | 0.01 | 1% |
| Monounsaturated Fat | 5.72 | 572% |
| Polyunsaturated Fat | 7.11 | 711% |
| Carbs | 9.3 | 4% |
| Fiber | 0.68 | 2% |
| Sugars | 1.5 | 2% |
| Protein | 9.83 | 20% |
| Cholesterol | 56.42mg | 19% |
| Sodium | 559.47mg | 28% |
| Calcium | 19.68mg | 2% |
| Magnesium | 6.02mg | 2% |
% Daily Value*
| Potassium | 239.84mg | 7% |
|---|---|---|
| Iron | 0.89mg | 6% |
| Zinc | 0.22mg | 2% |
| Phosphorus | 31.42mg | 4% |
| Vitamin A | 174.57mkg | 22% |
| Thiamin B1 | 0.07mg | 6% |
| Riboflavin B2 | 0.09mg | 6% |
| Niacin B3 | 0.68mg | 4% |
| Vitamin B6 | 0.05mg | 4% |
| Folic Acid B9 | 26.4mkg | 13% |
| Vitamin B12 | 0.07mkg | 3% |
| Vitamin C | 14.87mg | 19% |
| Vitamin D | 3.94mkg | 79% |
| Vitamin E | 2.4mg | 20% |
| Vitamin K | 15.27mkg | 20% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
4.7/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 0.68 | 2% DV |
| Protein 9.83 | 20% DV |
| Calcium 19.68mg | 2% DV |
| Magnesium 6.02mg | 2% DV |
| Potassium 239.84mg | 7% DV |
| Iron 0.89mg | 6% DV |
| Vitamin A 174.57mkg | 22% DV |
| Vitamin C 14.87mg | 19% DV |
Nutrients with negative impact
| Saturated Fat 5.69 | 28% DV |
| Trans Fat 0.01 | 1% DV |
| Carbs 9.3 | 4% DV |
| Sugars 1.5 | 2% DV |
| Cholesterol 56.42mg | 19% DV |
| Sodium 559.47mg | 28% DV |
You don’t have to go to Mardi Gras to get a taste of New Orleans! Everyone loves a good appetizer, and it doesn’t get much better than savory barramundi cakes. Our cost-effective alternative to the traditional crab cake is paired with a delicious creole-inspired remoulade for the perfect flavor combo. Warning: they’ll go quick, so you may want to double the recipe! (Is remoulade one of those words you’ve heard a million times but never knew what it meant? You’re not alone. It’s a French condiment, usually mayonnaise based, sprinkled and mixed with a bunch of different ingredients. Think tartar sauce, but different. Trust us, you’ll love it.)
Instructions
Make the remoulade
Step 1
Really, that’s all you have to do. Remoulade is much easier than it sounds. Whisk together the mayonnaise, Creole mustard, hot sauce, Worcestershire sauce, horseradish, ketchup, garlic powder, paprika, cayenne pepper and lemon juice in a small bowl. Cover and refrigerate until you’re ready to serve.
Prep and cook the crab cakes
Step 2
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 small patties—you should be able to make about 20 of them—and set aside.
Step 3
Preheat the oven to 325℉. Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil and butter are hot, start sautéing the barramundi cakes a few at a time. Make sure not to overcrowd them or they won’t cook evenly. Cook until golden brown on one side (about 2-3 minutes), flip, and cook until golden on the other side. Place the finished cakes on a rack or on paper towels to drain, then transfer them to a baking sheet.
Step 4
Put the finished cakes in the oven to keep warm while you cook the others, adding more cakes to the baking sheet as you finish them.
Step 5
Arrange the barramundi cakes on a platter and serve with your homemade remoulade and lemon wedges on the side. They’re best hot, so dig in immediately!
Step 6
Extra help: The remoulade recipe makes about one cup. If you have any left over, it can be covered and stored in the refrigerator for up to one week.
The Barramundi
Step 7
You can make the barramundi whichever way you think is easiest (baked, seared, steamed). Just make sure it’s not heavily seasoned. We like to bake it with a little olive oil, salt and pepper.
Suggested sides
-
Cheesy Baked
Potato -
Roasted Brussel
Sprouts -
Cream of
Broccoli Soup
CHEF TIP
Buy yourself a metal fish spatula or “fish spat” if you want to sound like a pro.
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