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potato crusted mahi mahi corn cakes

Recipe by
Tammy Brownlow
Dallas, TX

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

yield serving(s)
prep time 15 Min
cook time 20 Min
method Saute

Ingredients For potato crusted mahi mahi corn cakes

  • 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
  • 3 Tbsp
  • 2
  • 1 c
    frozen hash browns thawed
  • vegetable oil for frying
  • 1/2 c
  • 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

How To Make potato crusted mahi mahi corn cakes

  • 1
    In a medium mixing bowl add peppers, onions and parsley. Add flaked fish.
  • 2
    Slice 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.
  • 3
    Place in a food processor with Old Bay Seasoning and pepper. Pulse until consistency of cornmeal.
  • 4
    Add one cup of cornbread crumbs to fish and veggies. Add mayonnaise and eggs. Stir until well combined.
  • 5
    Form patties with a 1/3 cup measuring cup. This will make 6 perfect fish cakes. Refrigerate for at least 30 minutes.
  • 6
    In a medium bowl mix ingredients for lemon parsley mayo. Refrigerate until ready to serve.
  • 7
    In 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.
  • 8
    Gently 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.
  • 9
    Gently turn and cook the other side another 8 to 10 minutes.
  • 10
    Serve with Lemon Parsley Mayo. Enjoy!

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