• 1 large filet of fresh fish (I’ve used all different white fish, bluefish, salmon)
  • 1 egg
  • 1 small onion or shallot, diced
  • 1/2 cup panko bread crumbs (or a tablespoon of coconut flour if you’d rather go gluten-free)
  • 1 jalapeno pepper, diced
  • 1/4 cup mayo
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • salt and pepper
  • your preferred oil for cooking
  • fresh parsley for garnish


  • 1/2 cup mayo
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon stoneground mustard
  • 1 teaspoon capers
  • 1/2 teaspoon cayenne pepper
  • fresh dill, chopped


  1. Saute the fish in a skillet with salt, pepper, and a sprinkle of lemon juice. Once cooked, set aside to cool on a plate. Once cool, flake the fish into a bowl.
  2. Add remaining ingredients to bowl with fish and mix together.
  3. Heat oil in a skillet, just enough to cover the bottom of the skillet.
  4. Form fish mixture into cakes and pan fry in hot oil. Garnish with parsley and serve with remoulade.


  1. Mix all ingredients together and serve with cakes.