All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
It's as strange to us as it must be to our devoted fish cake fans; this meal is the first time “Cajun fish cakes” occurred to us, after years of making fish cakes from all over the globe. We think you'll agree once you taste these; we've saved the best for the latest. Flakey, delicious fish combined with panko and mayo forming breezy light cakes, garnished with the classic Cajun remoulade sauce. It took us awhile to get here, but it was well worth the wait.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Tilapia
Pat tilapia dry, and season both sides with half the Cajun seasoning (reserve remaining for remoulade), ¼ tsp. salt, and a pinch of pepper.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer tilapia to a mixing bowl. Set aside to cool slightly, 5 minutes.
Wipe pan clean and reserve.
Prepare Ingredients and Make Remoulade
Core tomato and cut into ¼" dice.
In another mixing bowl, combine half the mayonnaise (reserve remaining for fish cake mixture), Dijon, remaining Cajun seasoning, and pickle relish. Set aside.
Form the Cakes
Using two forks, shred tilapia.
Add panko, remaining mayonnaise, ½ tsp. salt, and a pinch of pepper to bowl with tilapia and thoroughly combine.
Form tilapia mixture into four tightly packed balls, slightly larger than a golf ball.
Gently flatten balls into ½" cakes.
Cook the Cakes
Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil.
Working in batches if necessary, add fish cakes to hot pan. Cook until browned and warmed through, 2-3 minutes per side.
Remove cakes from pan. Repeat with remaining cakes as needed.
Finish the Dish
In another mixing bowl, combine spinach, tomato, and dressing.
Plate dish as pictured on front of card, serving fish cakes with remoulade and garnishing salad with cheese crumbs. Bon appétit!
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