Crispy Panko-Breaded Fish Cake with Remoulade Sauce

Introduction:
This Crispy Panko-Breaded Fish Cake, paired with a tangy and creamy remoulade sauce, offers a satisfying combination of textures and flavors. The crispy exterior of the fish cake contrasts beautifully with the tender, flaky fish inside, while the remoulade adds a zesty kick. Served with a side of fluffy white rice, this dish is perfect for a quick yet impressive meal.

Ingredients (Serves 2-3):

For the Fish Cakes:

300g (10.5 oz) white fish fillets (cod, haddock, or pollock), skinless & boneless

1 small potato (100g), boiled & mashed

1 small shallot, finely minced

1 garlic clove, minced

1 tbsp fresh parsley, chopped

1 tsp Dijon mustard

1 egg, lightly beaten

½ tsp salt

¼ tsp black pepper

½ tsp lemon zest

1 cup panko breadcrumbs (for coating)

½ cup all-purpose flour (for dredging)

1 egg, beaten (for egg wash)

Vegetable oil (for frying)

For the Remoulade Sauce:

½ cup mayonnaise

1 tbsp Dijon mustard

1 tbsp capers, chopped

1 tbsp pickles (cornichons), finely diced

1 tsp lemon juice

1 tsp paprika (or smoked paprika)

1 tsp hot sauce (optional)

1 tbsp fresh parsley, chopped

Salt & pepper to taste

For the White Rice:

1 cup jasmine or basmati rice

1 ½ cups water

½ tsp salt

1 tbsp butter (optional)

How to Make:

Prepare the White Rice: