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Fish cake with corn and chive, cajun mayonnaise

Salted

A savory amuse-bouche inspired by Louisiana flavors; a small tasty cake served with its Cajun mayonnaise.

Note

For a vegetarian version of this tapas, you can replace the haddock by vegetables like broccolis, cauliflowers, mushrooms, etc.

Ingredients

Recipe for 12 tapas

For the cake

225 Gr

Cod fillet

150 Gr

Flour

2 Unit(s)

Egg

100 Ml

Milk

5 Unit(s)

Green onion

1 Tsp

Baking powder

10 Sprig(s)

Parsley

1 Cup(s)

Corn

8 Gr

Salt

For the mayonnaise

1 Unit(s)

Egg

1 Tbsp

Lemon juice

1 Tbsp

Dijon mustard

1 Tbsp

Cajun spices

Preparation time: 45 min

Preheat your Fryer at 400 °F

Set up

Bake the cod fillet for 8 minutes at 375°F, then flake the flesh with your fingertips. Chop the green onion and parsley.
Preparation of the cake

In a bowl, put the dry ingredients in the form of a well. In another bowl, mix the eggs with the milk. Form the cake batter and then add the corn, the green onion, the cod filet and the parsley. Fry the cakes until you get a nice golden coloration. Finish the baking for 5 minutes in the oven at 375F°.
Preparation of the mayonnaise

In a bowl, mix the egg yolk with Dijon mustard and the lemon juice. Pour the vegetal oil in a small stream while whipping constantly until you obtain a firm texture. Add salt, pepper and the Cajun spices.