Crispy Barramundi and Crab Fish Cakes

Instructions

1. 1

   Cut the barramundi into chunks and pulse in a food processor 4-5 times until coarsely chopped. You want texture, not a paste.

2. 2

   Transfer the chopped barramundi to a large bowl and gently fold in the crab meat, being careful not to break up the crab too much.

3. 3

   Add the breadcrumbs, beaten egg, mayonnaise, dijon mustard, spring onions, parsley, lemon zest, minced garlic, cayenne pepper, salt, and black pepper. Mix gently until just combined.

4. 4

   Shape the mixture into 8 patties, about 7-8cm wide and 2cm thick. Place on a lined tray and refrigerate for 30 minutes to firm up.

5. 5

   Pour the panko breadcrumbs onto a plate. Gently coat each fish cake in the panko, pressing lightly to adhere.

6. 6

   Heat vegetable oil in a large frying pan over medium-high heat. The oil should be about 5mm deep.

7. 7

   Fry the fish cakes in batches for 3-4 minutes per side until golden brown and crispy. Don't overcrowd the pan.

8. 8

   Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and your favorite aioli or tartar sauce.