My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent, Gulf Coast seafood spectacular, y'all!!

Add the fish and poach for 6 – 8 minutes. Using a slotted spoon remove the fish and set aside. Reserve the milk for the sauce ... rounds and shape into fish cakes. To coat the fish cakes ...

If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. For the fish cakes, put the mashed potato in a bowl and break up with a fork.

For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.

Walnuts and breadcrumbs coated on the fillets and baked golden to form a crust. These fish fillets are served with warm parsley sauce. So, dig in. Set oven at 200 and place 2 slices of whatever bread ...

Tinned fish not only serves as a delightful addition to salads, rice bowls, pastas, and snacking boards, but it can also be transformed into delicious croquettes. Using this heavy-hitting pantry ...

Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers.