Fish Cakes with Remoulade

Note: The remoulade can be made a day or hours in advance.

In a small bowl, mix remoulade ingredients until well blended. Add salt and pepper to taste. Cover and store in the refrigerator.

For the fish cakes, sauté onion, garlic, and sweet peppers in butter until well softened. Allow to cool slightly. Mix chopped fish with sautéed vegetables and remaining ingredients (except bread crumbs), gently folding so as not to break up the fish. Make sure all ingredients are evenly distributed. Then add the bread crumbs and stir to distribute.

Microwave a small pinch of fish to taste for seasoning. Add salt, pepper, and/or cayenne to taste.

Shape into patties 3 inches in diameter. Dredge in bread crumbs and store in the refrigerator until oil is ready. Heat ½ to ¾ inch of oil in a heavy skillet, with flame just under medium heat.

When the oil is ready, fry the fish cakes in batches of 3 or 4. Fry until bottom is dark golden brown, then flip and fry the other side. Transfer to a paper covered oven-safe dish and keep in a warm oven until ready to serve.

Flip cakes occasionally in the oven if not serving right away to keep the bottoms from becoming soggy. Serve with the remoulade sauce and some lime wedges.