Haddock fish cake with corn and chive, cajun mayonnaise


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


Recipe for 12 tapas

For the cake

225 Gr
150 Gr
Wheat flour
2 Unit(s)
100 Ml
5 Unit(s)
Green onion
1 Tsp
Baking powder
10 Sprig(s)
1 Cup(s)
8 Gr

For the mayonnaise

1 Unit(s)
1 Tbsp
Lemon juice
1 Tbsp
Dijon mustard
1 Tbsp
Cajun spices
  • Salt and pepper
  • Vegetable oil

Preparation time: 45 min

Preheat your Fryer at 400 °F

  • Beforehand preparation

    Cook the haddock for 8 minutes in the oven at 375F°, and then fray the meat delicately with your fingers. Chop the green onion and the 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 haddock 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.

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

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