Crispy Barramundi and Crab Fish Cakes
Ingredients
- • 400 g barramundi fillet, skinless
- • 200 g fresh crab meat
- • 100 g breadcrumbs
- • 1 item egg
- • 60 ml mayonnaise
- • 15 ml dijon mustard
- • 3 item spring onions, finely chopped
- • 15 g fresh parsley, chopped
- • 5 ml lemon zest
- • 2 cloves garlic
- • 150 g panko breadcrumbs for coating
- • 120 ml vegetable oil for frying
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 1 ml cayenne pepper
Instructions
- 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
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
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
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
Pour the panko breadcrumbs onto a plate. Gently coat each fish cake in the panko, pressing lightly to adhere.
- 6
Heat vegetable oil in a large frying pan over medium-high heat. The oil should be about 5mm deep.
- 7
Fry the fish cakes in batches for 3-4 minutes per side until golden brown and crispy. Don't overcrowd the pan.
- 8
Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and your favorite aioli or tartar sauce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These fish cakes bring restaurant elegance to your home kitchen with the perfect blend of flaky barramundi and sweet crab. Serve them hot with a squeeze of lemon and aioli for a stunning dinner that's easier to make than you'd think."
