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 this long to get here, but it was well worth the wait.
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 to a mixing bowl.
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, ¼ tsp. salt, and a pinch of pepper to bowl with tilapia and thoroughly combine.
Form into 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!