Golden brown on the outside and tender on the inside, these Creole-style African Fish Patties are seasoned with Creole spices, pan-fried, and paired with a rich and creamy Creole-style Pontchartrain sauce prepared from spices of the African diaspora. This dish is bursting with flavor at each bite.
This elevated fish cake, paired with a rich, savory sauce, establishes a connection between the flavors of our past and those of the present. To forge an intersection of culture and cuisines, I combined techniques used in South African style cooking (the fish patties) and paired it with a popular sauce in Creole cooking (the Pontchartrain sauce).
For this further expand this culinary fusion, I then swapped the flavors and spices used in each part of the recipe. For example, the South African fish patties are seasoned with Creole ingredients and spices (like Creole seasoning, celery, and green bell pepper), while the traditional Creole Pontchartrain sauce is prepared using spices from the African diaspora (like curry and harissa). It’s a flavor explosion!
Golden brown on the outside and tender on the inside, these fish cakes are the perfect appetizer. This new “take” on fish patties will certainly tempt those new (or revisiting) African and Cajun flavors to try something new.
Ingredients you’ll need:
- You’ll need fresh flounder, yellow potatoes, white onion, celery, green bell pepper, and an organic egg for the fish patties.
- The crispy exterior of the patty is prepared using Panko breadcrumbs, all-purpose flour, and Creole seasoning.
- The seasoning for the fish patties will include onion powder, garlic powder, red cayenne pepper, basil flakes, paprika, sea salt, and black pepper.
- And you’ll need a little olive oil to pan-fry the patties.
- The Pontchartrain Sauce all starts with an easy roux made with butter, all-purpose flour, and minced garlic.
- You’ll also need heavy cream, lemon juice, kosher seafood stock, grated parmesan cheese, white onion, celery, and hot sauce.
- And we can’t forget the seasonings for the sauce, which include ground cumin, coriander, turmeric, ground allspice, nutmeg, ginger, harissa, sea salt, and black pepper.
Tips when making your fish patties and sauce:
- When blending the ingredients for your fish patties, you want to leave some texture in the fish. So don’t over blend, which may significantly alter your end result.
- When forming the patties, I prefer the make them thicker. It creates that crispy exterior effect while leaving the interior moist and tender.
- For even distribution of your seasonings, combine them together in a small bowl before adding them to other ingredients.
- Looking for a substitute for the heavy cream? Coconut milk would work great as well.
- The texture of your sauce should not be too runny or too thick. You want a nice consistency that pours easily.
This fish patty (or cake) recipe was created to pay homage to my culinary past and present. My goal was to remain true to the flavors of the diaspora while getting a little creative in the kitchen at the same time. I know this is something you will enjoy!Print