Other than fresh fruits and vegetables another item my family needs to eat more of is fish.  We all actually like seafood very much but I just don’t tend to cook it that often.  I am going to start striving to incorporate seafood at least once a week in our meals.  I know fried fish is not the best way to do this but at least it was a start.

One of my kids favorite types of fish is Tilapia, but these can be made with any mild tasting fish such as Cod, Halibut or Orange Roughy.  These fish tend to have a very mild flavor and is not too “fishy” tasting.  I searched through Pinterest for recipes but ended up combining several different recipes to get what I wanted.

Verdict:

This was a really good.  My son even ate two of the leftover fish cakes for breakfast the next morning.  The Remoulade Sauce is what made this a real tasty dish.  If you are not going to make the sauce I highly recommend adding more spices such as seasoning salt or Old Bay Seasoning to the dish.

I served this dish with baked sweet potatoes and a spinach salad.

Ingredients:

• 2 lbs. Tilapia fillets, thawed if frozen
• salt and pepper
• 1/2 cup of mayonnaise
• 3 large eggs
• 2 tablespoons dill
• 2 1/2 tablespoons Dijon mustard
• 1 1/2 cups Panko bread crumbs
• canola oil for frying

Remoulade Sauce:

This recipe is mostly done by taste.  You can make it as spicy as you want by adding extra horseradish, etc…

• 1 cup mayonnaise
• 2 TBSP horseradish
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 tsp garlic powder
• 2 tsp apple cider vinegar

Directions:

1. Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and sprinkle with salt and pepper. Bake until cooked through, 10 to 12 minutes. Let fish cool and flake into small pieces.
2. While fish is baking make the remoulade sauce by mixing all ingredients in a small bowl.  Taste and adjust spices as needed. Refrigerate to allow flavors to blend while making fish cakes.
3. In a medium bowl, combine the mayonnaise, eggs, dill, and mustard. Fold in the tilapia and Panko. Form the mixture into 12 cakes and chill for at least 15 minutes.
4. Heat the canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side. Remove to a warmed plate topped with paper towels to absorb and extra oil.
5. Serve topped with sauce.