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Red Snapper

with Cherry Pepper Remoulade

red snapper fish cakes.jpg


Red Snapper Cakes

Makes 12 cakes

Note: If preferred, instead of using a form/cutter, fish cakes can be hand shaped and tops and bottoms can be pressed into Panko crumbs.

1/4 cup mayonnaise (Dukes)

2 tablespoons Dijon mustard

3/4 teaspoon Tabasco sauce

1 1/2 pounds red snapper filets, boneless, skins removed (or other whitefish: cod, flounder, sea bass, etc)

1/2 cup small dice, shallots

1/4 cup capers

2 1/2 tablespoons chopped, fresh dill

1 1/2 tablespoons chopped, fresh Italian parsley

1 teaspoon salt

1/2 teaspoon black pepper

7 tablespoons Panko bread crumbs

2 large eggs, whisked 

Cherry Pepper Remoulade

1 1/2 cups mayonnaise 

1 1/2 tablespoons Dijon mustard

1 tablespoon freshly chopped, Italian parsley

1/2 teaspoon freshly minced, garlic

Jarred, mild, sweet cherry peppers (red)

Pinch of salt

Few pinches of sugar

Mini food processor or bullet blender 

2-3 teaspoons minced, sweet cherry peppers


3 inch round, form or cutter

Wax paper

Panko bread crumbs

Peanut oil or similar 

Large non-stick skillet

Food thermometer




Red Snapper Cakes

​Add the mayonnaise, mustard, and Tabasco sauce to a small bowl and whisk together. Set aside.

Rinse the fish under cold water and pat dry with paper towels. Place on a cutting board, chop into small pieces, then add to a large mixing bowl. Add the shallots, capers, dill, mayonnaise/mustard/Tabasco mixture, salt & pepper and mix well. Mix in the Panko crumbs then the eggs and place in the refrigerator while you make the remoulade. 

Cherrry Pepper Remoulade

Deseed 2-3 of the red cherry peppers, remove stems and finely chop. Measure out 2 1/2 tablespoons and add to the processor/blender along with all of the remaining ingredients except the 2 extra teaspoons of minced peppers. Pulse until pureed and smooth. Add to a small bowl and mix in the 2 teaspoon of minced peppers or place on top with some chopped parsley for presentation.


Note: Rub some cooking oil on the inside of the ring periodically to prevent 

mixture from sticking when removing mold/cutter. 

Place a sheet of wax paper on the counter and place the round form/cutter on top of it. Sprinkle 1 heaping tablespoon of the Panko inside, add 1/3 cup of the fish mixture and flatten using a spoon. Sprinkle another tablespoon on top and using your fingers, press to compact, focussing on the edges. Press on the center with your fingers and remove the form. Repeat until you have 12 fish cakes. 

Note: If you have a food thermometer, the oil should reach 350F before frying.

Heat about 1/4 inch of oil in a 12" non-stick frying pan, over medium temperature. Once hot, add the fish cakes in batches of 3-4 and cook for about 1 1/2-2 minutes until browned on the bottom. Turn fish cakes over and brown the other sides. Keep flipping the cakes until the centers reach 140F-145F. Place on a plate lined with paper towels. Serve with the cherry pepper remoulade and lemon wedges. Note: An air fryer is recommended for reheating, 370F for 5-7 minutes. 

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