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),
The Current Recipes
Family-Friendly

New Orleans Style
Barramundi Cakes

  • 15-20m prep
  • 25m cook
  • Serves 8-10 as an app
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs With Cocktails

  • Perfect for Weeknight meal

  • Perfect for Parties

Ingredients

Fish Cakes
  • 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
Remoulade
  • 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)

IMG_0932

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.)

  1. Step 1: Make the remoulade 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.
  2. Step 2: Prep and cook the crab cakes 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.
  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.
  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.
  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!
  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.
  7. Step 3: The Barramundi  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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