Cajun Fish Croquette Food

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CAJUN SALMON CROQUETTES



Cajun Salmon Croquettes image

Tasty Cajun Salmon Croquettes made with fresh salmon blended with Cajun seasonings and breadcrumbs and dusted with crumbled Ritz crackers.

Provided by Eric Jones

Categories     Comfort Food

Time 21m

Yield 2

Number Of Ingredients 23

1 lb. Fresh Salmon Filet
1/2 cup Italian Breadcrumbs
1/2 cup Chopped Celery
1/2 cup Chopped Green Onion
25 Ritz Crackers
1 Large Organic Egg
2 tsp Creole Seasoning
1 tsp Black Pepper
1 tsp Oregano
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 cup Mayo
2 tbsp. Dill Pickle Relish
1/2 tsp. Lemon Juice
1/4 tsp. Creole Seasoning
1/4 tsp. Garlic Powder
1/4 tsp. Paprika
1/2 tsp. Ketchup
1/2 tsp. Louisiana Hot Sauce
1/4 tsp. White Ground Pepper
1/2 tsp. Horseradish Sauce
1/4 tsp. French Recipe Dijon Mustard
Dash Red Cayenne Pepper

Steps:

  • Chop celery and green onions using a food processor (paid link). Place in a large bowl.
  • Remove the skin from the salmon filet and chop your salmon into small diced pieces. Add diced salmon, breadcrumbs, and seasonings to the same bowl. Slightly scramble your egg then add to bowl.
  • Using a spatula, fold ingredients together until it binds, cover, and refrigerate for 30 minutes.
  • Remove salmon mixture from the refrigerator and form into flattened balls.
  • Place Ritz crackers into a large zip lock bag and crush well. Dredge salmon balls with finely crushed crackers.
  • Heat cooking pan to medium heat and add cooking oil. Fry salmon balls for 3 minutes on each side. Remove from heat and place on paper towels to absorb excess oil.
  • For the remoulade sauce, add all sauce ingredients into a bowl and whisk (paid link) together until smooth. Serve immediately.

Nutrition Facts : Calories 580 calories, Sugar 8.9g, Sodium 1075mg, Fat 26.2g, Carbohydrate 68.1g, Fiber 3.3g, Protein 14.8g, Cholesterol 45mg

CAJUN FISH FILLETS



Cajun Fish Fillets image

Make and share this Cajun Fish Fillets recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon paprika
3/4 teaspoon garlic powder
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 teaspoons olive oil
2 halibut fillets
lemon wedge

Steps:

  • In a small bowl, combine paprika, garlic powder, thyme, salt, black pepper, cayenne pepper and oil to make a paste.
  • Pat fish dry with paper towels.
  • Using the back of a spoon, rub paste mixture evenly over the entire surface of the fish.
  • Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat bbq to medium high and grease grill.
  • BBQ halibut, turning once, until cooked through, about 3 to 5 minutes per side (Alternately, cook fish in a nonstick frypan over medium high heat).
  • Cooking time may vary depending on thickness of fish.
  • Remove fish to a serving plate and serve with lemon wedges.
  • This rub works equally well with salmon, sea bass or tuna.

TUNA CROQUETTE



Tuna Croquette image

Provided by Alton Brown

Categories     appetizer

Time 31m

Yield 8 appetizer size croquettes

Number Of Ingredients 9

1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
2 green onions, chopped fine
2 teaspoons Dijon mustard
2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup panko bread crumbs, divided
Olive oil, for sauteing

Steps:

  • Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
  • Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

CAJUN SEAFOOD AIOLI SAUCE



CAJUN SEAFOOD AIOLI SAUCE image

I created this condiment to go with some left over Salmon Croquette Patties, that I had served previously for dinner. I wanted to elevate the flavor just a bit, it was just what the patties needed. I also made a Oil & Vinegar Cole Slaw to go with the patties which was a perfect combination. I plan to post the recipe soon,...

Provided by Rose Mary Mogan

Categories     Other Sauces

Time 10m

Number Of Ingredients 6

1 c mayonnaise
2 Tbsp chopped chive
2 tsp cajun spice
5 clove garlic, minced (less if you prefer)
1 medium lemon, zest plus juice
1 Tbsp heinz ketchup (optional)

Steps:

  • 1. Please note when you are creating YOUR OWN RECIPE, IT DOESN'T NEED TO BE TRADITIONAL, JUST SOMETHING THAT YOU & YOUR FAMILY LIKE. Hence THIS RECIPE. We loved it, my neighbor is still talking about how good it was several days later. These are the main ingredients used to make this recipe.
  • 2. Add Mayonnaise & chive to a medium size bowl, then with a zester or small side of a grater, grate in the lemon zest & stir to mix. If you prefer a spicier version you may want to add cayenne pepper according to your taste buds.
  • 3. Add the Cajun spice, minced garlic, ketchup, & juice from the lemon then stir to blend well until color is uniform.
  • 4. Add to a small serving dish, and garnish with chopped chive, green onion tops or lemon zest or a dash of Cajun spice, what ever you prefer. If time permits, make early enough to allow the flavors to marry for better flavor.

CRISPY CAJUN SALMON CROQUETTES



Crispy Cajun Salmon Croquettes image

I love salmon patties! My granny (who passed in 2017) made them all the time. Salmon patties and southern cornbread (no sugar!!! that belongs in iced tea) are the two foods I associate with her because she made them so often, and always the same way. This is my own version, in tribute to her. Enjoy!

Provided by Gretchen ***

Categories     Fish

Time 1h5m

Number Of Ingredients 10

3 5 oz salmon pouches
1/2 c minced red onion
zest of 1 lemon
juice of 1/2 lemon
2 1/4 tsp cajun seasoning
1 1/2 tsp parsley flakes
1 Tbsp mayonnaise
2 eggs
1 1/4 c cracker crumbs
panko bread crumbs for coating

Steps:

  • 1. Mix salmon, lemon zest, juice, and seasonings in a medium sized mixing bowl.
  • 2. Add eggs, mayo, and cracker crumbs. Mix well. Note: I had some leftover assorted crackers from the holidays that I needed to use up.....but you could use crushed saltines or breadcrumbs.
  • 3. Put the bowl in the fridge and let chill for half an hour.
  • 4. Preheat oven to 450. Line a baking sheet with aluminum foil and generously coat with oil (I used peanut oil).
  • 5. Spread panko bread crumbs on a large plate. Using a half cup scoop, form patties and coat both sides well with the panko. This made 7 good sized patties.
  • 6. Place on baking sheet and lightly brush tops with more oil. Bake for 10 minutes, flip and bake an additional 8-10 minutes.
  • 7. I served these with a "Boom" sauce that I found on Pinterest and tweaked slightly : BOOM SAUCE 1 cup mayo, 1/3 cup ketchup, 2 T Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 3/4 teaspoon garlic powder, 2 tablespoons sweet pickle relish, a dab of horseradish, and a pinch of salt. Whisk ingredients and store in fridge.

SOUTHERN SALMON CROQUETTES



Southern Salmon Croquettes image

A classic Southern dish that is easy to make and totally delicious.

Provided by Bintu Hardy

Categories     Brunch     Dinner     Lunch     Main Course

Number Of Ingredients 18

⅓ cup (85g) plain greek yogurt (nonfat)
2 eggs
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
2 Tablespoons capers (diced)
Zest of 1 lemon
1 cup (120g) gluten free panko bread crumbs
2 cans (7.5 oz / 212g) salmon fillets (no bones)
¼ cup (15g) parsley (diced)
¼ teaspoon dill
½ teaspoon cayenne pepper
¼ teaspoon paprika
½ teaspoon cumin
½ cup (90g) red bell pepper (diced)
2 medium shallots (diced)
½ cup (60g) yellow cornmeal
Vegetable oil (for frying)

Steps:

  • Heat butter in cast iron skillet over low to medium heat.
  • Add in diced red bell pepper and diced shallots and saute until softened and golden. Set aside and let them cool.
  • In a mixing bowl, whisk eggs, yogurt, salt, pepper, capers, lemon zest, and Worcestershire sauce together.
  • Drain liquid from canned salmon filet (and bones if your brand had bones).
  • Mix salmon, bread crumbs, diced parsley, seasonings, sautéed peppers and onions with the whisked egg mixture until well combined.
  • Use an ice cream scoop to scoop mix and form into salmon patties using your hands.
  • Once formed into a firm, pressed croquette, roll in cornmeal and set aside until all 12 are done.
  • Heat oil in the skillet over medium heat and fry Salmon Croquette for 2-3 mins on each side until golden brown and crisp.
  • Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
  • Preheat the oven to 425F / 220C / gas 7 and bake on a foil-lined baking tray for 5-7 minutes, until golden brown and crisp.
  • Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
  • Preheat Air Fryer to 360F / 180C.
  • Add Salmon Croquettes to the air fryer basket and cook for 6-8 minutes, turning the patties over halfway through the cooking time.

Nutrition Facts : Calories 278 kcal, Carbohydrate 34 g, Protein 19 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 111 mg, Sodium 532 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CAJUN CRAB CROQUETTES



Cajun Crab Croquettes image

Provided by Julie & Debbie

Categories     Appetizer

Time 40m

Number Of Ingredients 23

4 medium russet potatoes
2 tbsp butter
1/8 cup milk or cream
1 tsp salt
1 250 g can of crab
1/2 cup corn
1/4 cup cream cheese
3 strips bacon (cubed and cooked)
1 tsp cajun spice
1/4 tsp salt or to taste
1/4 tsp pepper
1 cup grated gruyere cheese
1 cup Panko pre-seasoned ((or add 1 tsp salt and 1/2 tsp pepper))
1 egg
1/2 cup flour seasoned with 1 tsp of salt
1/8 cup mashed potato
1 tbsp rolled into a ball
4 tbsp mayo
1 tbsp chopped basil
1/4 lemon squeezed
1 tsp cajun seasoning
1/2 tsp salt
4 cups of vegetable oil ((sunflower oil works great))

Steps:

  • First make the mashed potatoes. Peel the potatoes and cut into chunks. Add them to a large pot, cover with water and bring them to a boil. Cook until you can slide a fork into a potato easily. Drain and either rice your potatoes back into the pot or add them back in and mash them well with a masher. Add the butter, cream and salt and mix well. Set aide to cool.
  • Next make the filling. Add all the filling ingredients to a medium bowl and stir to combine. Set aside.
  • Make the sauce. Add all the ingredients into a small bowl, stir well and set aside.
  • Get out three plates or shallow bowls. In one add the panko and season it if necessary. In another, add the egg and beat it with a fork. In the third, place the flour and salt. Arrange them so they go in a line in this order: flour, egg, panko.
  • Make the balls. First take a tablespoon of the filling and roll it into a ball. Next take 1/8 of a cup of mashed potatoes and roll into a ball as well. Using your thumb, make a hole in the mashed potato ball and slide the filling ball into the hole. Push the mashed potato around the filling ball until its completely covered. If any spots of filling are showing, just take a little potato and patch the hole. Roll the ball around again so its got a nice circular shape. Repeat with the rest of the potato and filling.
  • Pour vegetable oil into a medium skillet to measure 4 inches deep (you want it to just cover the croquettes) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
  • Dip potato balls in the flour, then the egg, and then roll in breadcrumbs. Working in batches, fry the croquettes, turning often, until golden brown and crisp, 3-4 minutes. Remove from the hot oil with a slotted spoon. Drain on paper towels.
  • Serve right away with the sauce!

Nutrition Facts : Calories 469 kcal, Carbohydrate 45 g, Protein 23 g, Fat 22 g, SaturatedFat 11 g, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

WEEKNIGHT SHRIMP BOIL



Weeknight Shrimp Boil image

This quick shrimp boil recipe packs all the fun of a beach-party meal into an easy weeknight dinner. Chicken sausage cuts calories and the leek adds extra veggies.

Provided by Devon O'Brien

Categories     Low-Calorie Shrimp Recipes

Time 40m

Number Of Ingredients 9

3 quarts water
¼ cup Old Bay seasoning (see Tip)
3 tablespoons lemon juice, plus lemon wedges for serving
8 ounces baby potatoes
8 ounces unpeeled raw shrimp (21-25 per pound)
5 ounces andouille chicken sausage, cut into 1-inch pieces
2 ears corn, husked and cut in half
1 large leek, sliced
4 tablespoons Melted butter for serving

Steps:

  • Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
  • Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
  • Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 22.2 g, Cholesterol 108.6 mg, Fat 4.8 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 1.3 g, Sodium 582.2 mg, Sugar 4.8 g

CRAB AND RICE CROQUETTES



Crab and Rice Croquettes image

Provided by Sue Lau

Categories     Appetizer     Main Dish

Number Of Ingredients 7

1 (8 ounce) box Zatarain's Jambalaya mix ((prepared without meat))
11 ounces flaked crab meat ((picked through) (3 small cans))
2 green onions ((thinly sliced))
3 large eggs ((lightly beaten))
1/2 cup flour
2 cups dry breadcrumbs
1/4 cup Cajun spice

Steps:

  • Mix together croquette ingredients and chill for 2 hours or more.
  • Shape 1/3 cup croquette mixture into a patty and dredge in seasoned bread crumbs.
  • Shallow fry in about an inch of hot oil (350F) for a few minutes on each side or until golden.
  • Drain and serve hot.
  • Serve with remoulade sauce, tartar sauce or seafood cocktail sauce

CAJUN CATFISH CAKES WITH REMOULADE



Cajun Catfish Cakes with Remoulade image

Provided by Sandra Lee

Time 40m

Yield 8 cakes

Number Of Ingredients 11

4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon chopped garlic

Steps:

  • Preheat a grill pan over medium-high heat.
  • Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
  • Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
  • In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
  • While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
  • Serve the catfish cakes with the remoulade.

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WHAT IS CAJUN FOOD? - WORLDATLAS

From worldatlas.com
  • Alligator. Alligator and other game meats are common dishes in Louisiana and the rest of the country. Alligators are sources of both eggs and meat. The meat is especially popular because it is considered healthy due to the low fat and high protein composition.
  • Etouffee. Etouffee is a dish served with either shrimp, crawfish, or shrimp over rice. The name Etouffee is a French word meaning “smothered.” The dish employs the smothering technique in its preparation.
  • Crawfish pie. Crawfish is a popular delicacy in Louisiana and cooked in various forms; boiled, fried, or mixed with other foods. Crawfish pie is a baked savory pie often served at the end of the meal.
  • Gumbo. Gumbo is one of the most favorite foods among the Cajun people. The dish displays an influence of the African, French, and Spanish on the culture of the Cajun cuisine.
  • Rice and gravy. Rice is a popular crop in southwest Louisiana and has become a staple. Rice and gravy are made from meat such as beef, chicken, and pork, or any other available meat.
  • Boudin. Boudin is a sausage of various kinds common in many parts of the world including Louisiana. The term “boudin” means “blood sausage” and its origin is quite unclear.
  • Jambalaya. Jambalaya is a type of food consisting of vegetables and meat mixed with rice. The meat used in the recipe is usually sausage of some sort along with chicken or pork, and seafood such as shrimp or crawfish.
  • Dirty rice. Dirty rice is Cajun’s classic and staple food. Although the name may sound strange, the food is far from being dirty. Dirty rice is simply white rice cooked with small pieces beef, pork, or chicken and other ingredients such as celery, green bell pepper, onion, and spices such as black pepper cayenne, causing the rice to appear “dirty” in color.
  • Cornbread. Cornbread is a type of bread that contains cornmeal and leavened by baking powder. The bread is especially enjoyed because of its texture and aroma.
  • Po'Boy sandwich. Po'Boy sandwich has been a staple food in southern Louisiana and New Orlean since the 1920s. It is supposedly named after the men who were on strike from railroad companies popularly referred to as “poor boys.”


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From therecipes.info


CAJUN FISH CROQUETTE RECIPE - FOOD.COM | RECIPE | RECIPES ...
Feb 12, 2013 - In this recipe, tilapia, haddock or sole fillets can be use. This recipe comes from the issue of March 2006 from Coup de Pouce.
From pinterest.com


CRISPY CAJUN SALMON CROQUETTES FOOD- WIKIFOODHUB
Free recipes Crispy Cajun Salmon Croquettes Food with ingredients, step by step and other related foods. ... Categories Fish. Time 1h5m. Number Of Ingredients 10. Ingredients; 3 5 oz salmon pouches: 1/2 c minced red onion: zest of 1 lemon: juice of 1/2 lemon: 2 1/4 tsp cajun seasoning: 1 1/2 tsp parsley flakes: 1 Tbsp mayonnaise: 2 eggs: 1 1/4 ...
From wikifoodhub.com


WHAT TO SERVE WITH SALMON PATTIES - 20+ BEST SIDE DISHES TO GO
Cajun spicy sauce is a great answer to what to eat with the fish cakes. First, you must marinate the croquettes with common spices to your taste, then blacken them. Next, you need to pour Spicy Cajun Dipping Sauce mixture on top to enhance the attractiveness of the dish. Finally, add a layer of fresh milk or cream topping, and the meal is ready.
From richardpantry.com


CAJUN SPICED CRAB CROQUETTES | RECIPE | SPICED CRAB, CAJUN ...
Nov 20, 2017 - Filled with cajun spices, crab, bacon, corn, and cheese, these mashed potato croquettes are something special, especially when served with a lemon sauce.
From pinterest.ca


[HOMEMADE] CAJUN FRIED SHRIMP : CARIBBEANFOOD
Steamed Sliced Fish in Coconut Milk, with Irish Potato and Shredded Carrot. 7. 1 comment. 4. Posted by 1 day ago.
From reddit.com


AJUN CAJUN - FOOD MENU
Extra Toppings: Chashu $3.00 | Corn $1.00 | Takana (Mustaqrd Green) $1.25 | Bean Sprouts $1.00 | Naruto $1.50 | Roasted Garlic Oil $1.00 | Butter $0.50 | Beni Shoga (Pickled Ginger) $1.00 | Seasoned Soft-Boiled Egg $1.50 | Plain Half Boiled Egg $1.50.
From ajuncajun.com


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