Recipe: Delicious Pan Fried Fish Cakes w/Pomegranate & Lime VinaigretteMethod

Best of Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette website. Once oil starts to ripple, turn heat down to medium high and add your Fish Cakes. Flour for dredging Grandma's Famous Salmon Cakes "Perfect! Served with a sauce of mayo and Old Bay seasoning. Watch how to make a quick and easy appetizer idea that's a more affordable version of crab cakes. Fish Friday Tuna Burgers "This was quick, easy, cheap and delicious!" - melissamc.

Most Made Today Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette. I had ground Tilapia fish in my freezer and pomegranate molasses in my fridge. Easiest grilled/fried fish recipe with the touch of indian spices. You take on boiling reduce Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette practicing 15 prescription together with 9 together with. Here you go bring off.

process of Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

1. then of Fish Cakes.
2. You need 1 lb of ground Tilapia fish.
3. This 1 cup of bread crumbs.
4. Prepare 1 of egg.
5. then 1 tbsp of lemon pepper.
6. also 1 tsp of ground mustard.
7. a little 1/4 cup of chopped dried seaweed.
8. then 2 tbsp of EVOO for frying.
9. add of Vinaigrette.
10. a little 1/4 cup of pomegranate molasses.
11. also 1/4 cup of EVOO.
12. add 1/4 cup of lime juice (actually 1/8, but couldn't put it).
13. then 1 tsp of black sesame seeds.
14. also 1 tsp of white sesame seeds.
15. a little 1/4 tsp of cayenne pepper.

Fish marinated in Indian Spices and shallow fried in. See great recipes for Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa too! See great recipes for Chicken livers with pomegranate molasses too! Place the fish filets in a sauté pan, cover with water, bring to a boil, reduce the heat to a simmer, cover, and cook for five minutes.

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette little by little

1. Combine all Fish Cake ingredients except EVOO. Mix well..
2. Make into patties.
3. Heat frying pan until it starts to smoke a little. Add enough EVOO to your frying pan to coat the bottom..
4. Once oil starts to ripple, turn heat down to medium high and add your Fish Cakes..
5. Cook for about 5 to 7 minutes, or until a nice golden brown, then flip and cook other side for 4 to 6 minutes, or again, until a nice golden brown..
6. While the Fish Cakes are cooking, mix Vinaigrette ingredients in a small bowl. Whisk with a fork for about 2 minutes, then set aside until ready to serve..
7. Once Fish Cakes are done cooking, place then on a paper towel to drain excess oil..
8. To plate, simply place on a plate, add your side dish, then drizzle Fish Cake with Vinaigrette and serve while hot. (Don't forget to stir the Vinaigrette right before you drizzle it over the Fish Cake).
9. Enjoy! I sure did!.

Drain the fish and, when cool, and flake the fish into large chunks with a fork. Mix the potatoes with the fish. Add the ketchup, lemon juice, herbs, and salt and pepper. Add one beaten egg and mix. Heat a large skillet over medium-high.