New Orleans Style Barramundi Cakes

Cook time:
Serves 8-10 as an app Ingredients: 1/2 cup - Mayonnaise , 1 - Large egg, 1 tablespoon - Creole mustard (same as the remoulade, use stone ground Dijon if you can’t find Creole), 1 tablespoon - Worcestershire sauce, 2 teaspoons - Cajun or Creole seasoning, 1 teaspoon - Hot sauce, 1/2 - Small red, yellow or orange bell pepper, finely chopped, 2 - Scallions, finely chopped , 20 - Saltine crackers, finely chopped, 1 pound - Cooked barramundi, flaked apart, 1 tablespoon - Olive oil, 4 tablespoons - Butter , Lemon wedge, for serving , 1/2 cup - Mayonnaise , 2 tablespoons - Creole mustard (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), 1 1/2 teaspoons - Worcestershire sauce, 2 teaspoons - Prepared horseradish , 1 tablespoon - Ketchup, 1/8 teaspoon - Garlic powder , 1/2 teaspooon - Paprika, 1/4 teaspoon - Cayenne pepper (use less or eliminate this if spicy isn’t your thing), 1 tablespoon - Fresh lemon juice (about 1/2 lemon),
Recipes Where to Buy

New Orleans Style
Barramundi Cakes

  • 15m prep
  • 25m cook
  • Serves 8
    Nicole Gaffney

  • Pairs With Cocktails

  • Perfect for Weeknight meal

  • Perfect for Parties


½ cup mayonnaise
1 egg
1 tablespoon zatarain's creole mustard
same as the remoulade, use stone ground dijon if you can’t find creole
1 tablespoon worcestershire sauce
2 teaspoons cajun seasoning
or creole
1 teaspoon hot sauce
½ red capsicum
small, or orange, finely chopped
2 spring onion
finely chopped
20 saltine crackers
finely chopped
1 pound The Better Fish® Barramundi Skinless Fillets
flaked apart
1 tablespoon olive oil
4 tablespoons butter
lemon wedge
for serving
½ cup mayonnaise
2 tablespoons zatarain's creole mustard
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
1.5 teaspoons worcestershire sauce
2 teaspoons horseradish
1 tablespoon ketchup
teaspoon garlic powder
½ teaspooon paprika powder
¼ teaspoon ground cayenne pepper
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

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.)


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
  • Roasted Brussel
  • Cream of
    Broccoli Soup

Buy yourself a metal fish spatula or “fish spat” if you want to sound like a pro.

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  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.