Description
Tender on the inside and golden brown on the outside, these Fish Patties with Pontchartrain Sauce are seasoned with Creole spices, pan-fried, and paired with a rich and creamy Creole-style sauce prepared from spices from the African diaspora.
Ingredients
Units
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For the fish patties:
- 2/3 lb yellow potatoes
- 1 tbsp olive oil
- 1 lb fresh flounder
- 1/4 cup white onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup green bell pepper, chopped
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 4 tsp Creole seasoning, divided
- 1 large organic egg
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp red cayenne pepper
- 1 tsp basil flakes
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp black pepper
For the Pontchartrain sauce:
- 2 tbsp butter
- 2 tbsp minced garlic
- 2 tbsp all-purpose flour
- 1/4 cup white onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 cup kosher seafood stock
- 1 cup heavy cream
- 1 tbsp hot sauce
- 1 tsp lemon juice
- 1 tsp ground cumin
- 1 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp ground allspice
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp harissa
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/3 cup grated parmesan cheese
Instructions
- Remove the skin from potatoes and boil for 25 minutes. Drain, place in a large bowl, and mash cooked potatoes with a masher until smooth. Set to the side.
- Heat a cooking pan at medium heat. Add the olive oil, chopped green bell peppers, onions, and celery, and cook for 5 minutes.
- Season the flounder fish with 3 tbsp Creole seasoning, then place the fish on top of the onions and peppers, cooking for an additional 2 minutes on each side. Remove from heat.
- Add cooked fish, onions, and pepper into a food processor (paid link) and blend, leaving the fish slightly chunky.
- Add flour, 1 tablespoon Creole seasoning, and Panko breadcrumbs in a separate large bowl. Mix well.
- Add the mashed potatoes, the fish mixture, and the egg into the bowl. Fold to combine ingredients.
- Add onion powder, garlic powder, red cayenne pepper, basil flakes, paprika, sea salt, and black pepper fish mixture, then stir together until blended well.
- Form palm-sized patties from fish mixture, then coat with breadcrumb mixture.
- Heat a cooking pan at medium heat and add 1 inch of cooking oil. Pan-fry fish patties for 3 minutes per side. Remove from pan and place on a paper towel to drain excess oil.
- For the Pontchartrain sauce, heat a cooking pan at medium heat. Add butter, garlic, and flour, stirring until the butter melts. Add onion and celery. Cook for 2 to 3 minutes, then slightly lower heat. Add kosher seafood stock and stir until it begins to bind.
- Add heavy cream, hot sauce, lemon juice, ground cumin, coriander, turmeric, ground allspice, nutmeg, ginger, harissa, sea salt, and black pepper to the pan and occasionally stir until blended. Remove from heat. Stir in grated Parmesan cheese until combined.
- Serve sauce over fish patties.
- Prep Time: 40
- Cook Time: 15
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Creole
Nutrition
- Calories: 281
- Sugar: 1.9g
- Sodium: 241mg
- Fat: 11.7g
- Saturated Fat: 5.4g
- Carbohydrates: 24g
- Fiber: 2.1g
- Protein: 18.8g
- Cholesterol: 79mg