Spicy Fish Cakes with Remoulade


  • 1 large filet of fresh fish (I’ve used all different white fish, bluefish, salmon)
  • 1 egg
  • 1 onion, diced
  • 1/2 cup panko bread crumbs (or a tablespoon of coconut flour if you’d rather go gluten-free)
  • 1 jalapeno pepper, diced
  • 1/4 cup mayo
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • salt and pepper
  • olive oil, butter, or coconut oil for cooking
  • fresh parsley for garnish


  • 1/2 cup mayo
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon stoneground mustard
  • 1 teaspoon capers
  • 1/2 teaspoon cayenne pepper
  • fresh dill, chopped


  1. Saute the fish in a skillet with salt, pepper, and a sprinkle of lemon juice. Once cooked, set aside to cook on a plate. Once cool, flake the fish into a bowl.
  2. In the same pan, saute the onion and jalapeno. Add to bowl with fish and mix in the rest of the ingredients.
  3. Form into cakes and cook in oil or butter in the same skillet. Garnish with parsley and serve with remoulade.


  1. Mix all ingredients together and serve with cakes.

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