Try this Mama's Grouper Cakes recipe, or contribute your own.
Suggest a better descriptionTo make Creole Seasoning: Combine all ingredients thoroughly and store in airtight container.
To make Mayonnaise: Whisk egg yolks, mustard, and lemon juice together in a medium bowl until smooth and light. In a very slow steady stream whisk in the oil, a drop at a time, until mixture starts to thicken. As mixture thickens you may add the oil, slightly faster. Season with salt and pepper to taste. Use immediately or store in an airtight container in the refrigerator for up to 2 days. (You could use olive oil only for this, but I think the flavor is too strong.)
To make Grouper Cakes: Lightly coat filets with oil, season with Creole seasoning, and place in baking pan. Bake in a 350 degree oven until flaky, about 15 to 20 minutes. Allow to cool then crumble into pieces in bowl.
In a large skillet over high heat, heat 3 tablespoons of oil. Add onions, bell peppers, salt, white and black peppers. Saute for 2 minutes. Stir in green onions, garlic and 4 teaspoons Creole seasoning and cook for 1 minute. Remove skillet from heat and turn vegetables into a bowl and allow to cool.
Whisk eggs into vegetables. Stir in breadcrumbs and parmesan. Gently fold in grouper pieces, taking care not to break up lumps. Continue to fold it through carefully, until the mixture is well blended. Using your hands, gently form into 3-inch patties about 1-inch thick. Pack firmly, but not tightly, so they are dense and heavy.
Heat remaining 3 tablespoons of oil in a large skillet over high heat. Add fish cakes and fry until browned about 2 to 3 minutes on each side (flip them gently, they are delicate). Drain on paper towels. Serve with a squeeze of lemon, a dollop of Mama's Mayonnaise and a cold beer. Mama always served a Spinach Salad on the side.
For a main course, form into burger size patties. For an appetizer make them smaller, simply adjust the cooking time. The recipe also works with a variety of fish, such as cod, salmon and even crab.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1828g) | ||
Recipe Makes: Servings | ||
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Calories: 3638 | ||
Calories from Fat: 2098 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 233.1g | 311 % | |
Saturated Fat 62.7g | 314 % | |
Monounsaturated Fat 116.6g | ||
Polyunsanturated Fat 37.5g | ||
Cholesterol 5500mg | 1692 % | |
Sodium 7477.9mg | 258 % | |
Potassium 3887mg | 102 % | |
Total Carbohydrate 248.6g | 73 % | |
Dietary Fiber 49.2g | 197 % | |
Sugars, other 199.4g | ||
Protein 165.9g | 237 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3638
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