Potato Crusted Mahi Mahi Corn Cakes

Tammy Brownlow

By
@DoughmesticGoddess

I was craving crab cakes but I didn't have any crab meat on hand. I decided to create a similar dish using Mahi Mahi. Instead of bread crumbs or flour I used dried corn bread crumbs. They turned out so great I just had to share them with y'all.

The hash brown potatoes add a nice crunch and wonderful flavor. Potato and fish go really well together so I thought I'd give it a try.

Any firm fish will work very well in this recipe. I hope you give it a try.

Southern Food With Flare


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Rating:
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Comments:
Serves:
Makes 6 full sized fish cakes
Prep:
15 Min
Cook:
20 Min
Method:
Saute

Ingredients

2
sweet mini peppers, minced
1/4 c
minced onion
2 Tbsp
fresh minced flat parsley
2 c
flaked, cooked, mahi mahi (any firm white fish will work)
1 c
dried cornbread crumbs - recipe below
1 tsp
old bay seasoning
1/4 tsp
pepper
3 Tbsp
mayonnaise
2
eggs
1 c
frozen hash browns thawed
vegetable oil for frying

LEMON PARSLEY MAYO:

1/2 c
mayonnaise
1/8 tsp
worcestershire sauce
2 tsp
lemon juice
2 Tbsp
fresh flat leaf parsley minced
2 Tbsp
sweet pickle minced
1
green onion minced - white and green parts
garlic powder to taste
1
hard boiled egg crushed into fine pieces with a fork

Step-By-Step

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1In a medium mixing bowl add peppers, onions and parsley. Add flaked fish.

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2Slice cornbread about 1/2 inch thick. Cut into cubes and place on a baking sheet. Bake in a 350 degree oven for about 10 minutes or until crisp.

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3Place in a food processor with Old Bay Seasoning and pepper. Pulse until consistency of cornmeal.

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4Add one cup of cornbread crumbs to fish and veggies. Add mayonnaise and eggs. Stir until well combined.

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5Form patties with a 1/3 cup measuring cup. This will make 6 perfect fish cakes. Refrigerate for at least 30 minutes.

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6In a medium bowl mix ingredients for lemon parsley mayo. Refrigerate until ready to serve.

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7In a large skillet pour oil to 1/4 inch and set to medium low heat. Press about a tablespoon of hash brown potatoes on top of fish cake.

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8Gently place potato side down in heated skillet. Place more hash brown potatoes on top. Cook 8 to 10 minutes until potatoes are golden and crispy.

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9Gently turn and cook the other side another 8 to 10 minutes.

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10Serve with Lemon Parsley Mayo. Enjoy!

About this Recipe

Course/Dish: Fish, Wild Game
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Seafood, #fish cakes