Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette. Once oil starts to ripple, turn heat down to medium high and add your Fish Cakes. Recipe: Delicious Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette. Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette is among the favorite food menus that are increasingly being sought by many people people from the internet. Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

You can cook Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette
  1. It’s of Fish Cakes.
  2. Prepare 1 lb of ground Tilapia fish.
  3. You need 1 cup of bread crumbs.
  4. Prepare 1 of egg.
  5. It’s 1 tbsp of lemon pepper.
  6. It’s 1 tsp of ground mustard.
  7. You need 1/4 cup of chopped dried seaweed.
  8. You need 2 tbsp of EVOO for frying.
  9. It’s of Vinaigrette.
  10. Prepare 1/4 cup of pomegranate molasses.
  11. It’s 1/4 cup of EVOO.
  12. It’s 1/4 cup of lime juice (actually 1/8, but couldn't put it).
  13. You need 1 tsp of black sesame seeds.
  14. It’s 1 tsp of white sesame seeds.
  15. It’s 1/4 tsp of cayenne pepper.

You can really use any type of oil here since your pan won't be getting super hot. I've used both olive oil and canola oil. See recipes for Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette too. Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs.

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette instructions

  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!.

I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce. As soon as foaming subsides, place fish in pan with the skin side down. To Make The Pan-Seared Fish: Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper.