CHOUPIQUE CAKES

Cajun Fried Choupique Cakes

2 - 3 lbs. choupique fillets
2 - 3 lbs. baked Russet potatoes, crumbled
2 eggs, beaten
2 Tbsp. onion powder
1 cup of chopped green onions
1/4 cup chopped parsley
2 lemons
2 measures of DIY Cajun Seasoning (or your favorite Cajun spice combo)
Old Bay Original seasoning (for poaching)
2 cups seasoned Italian bread crumbs
water (for poaching)
peanut oil (or regular vegetable oil)



Instructions


lightly sprinkle both sides of the fillets with Old Bay Original seasoning
in a medium pan, add the seasoned fillets and enough water to barely cover the fish
on medium heat, bring the water to a slow simmer, then lower the heat (do not boil)
cover and poach the fillets until flaky, (about 10 minutes), then remove with a slotted spatula
set the poached fillets aside a few minutes to drain and cool before breaking apart
in a separate bowl wisp together the eggs, chopped green onions, parsley, onion powder and Cajun seasonings
to this mixture add the crumbled baked potatoes and fish
mix everything together thoroughly and form fish patties (about 4" in diameter)
coat the patties with Italian bread crumbs
add about 2 inches of peanut oil in a cast-iron skillet (or other heavy skillet)
fry at 365 degrees F. for about 4 minutes on each side (until golden brown)
cut lemons into several wedges to serve with the fish patties



Note: These fish cakes are wonderful when served with French fries, Peño Puppiesand your favorite Cajun Tartar Sauce. Makes 8 - 12 servings.