Whether you are an university student simply beginning your very own culinary experiments or an experienced chef with lots of dinner events under your belt, there is always something new to learn more about cooking. We hope these Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette recipe and tips can help you in your kitchen area tonight, as well as get used to fantastic home-cooked meals.

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

To make Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette you only need 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette :

You need Fish Cakes.

You need to prepare ground Tilapia fish.

Use bread crumbs.

You need to prepare egg.

Prepare lemon pepper.

You need to prepare ground mustard.

Provide chopped dried seaweed.

You need EVOO for frying.

You need Vinaigrette.

Provide pomegranate molasses.

Prepare EVOO.

Provide lime juice (actually 1/8, but couldn't put it).

Prepare black sesame seeds.

Prepare white sesame seeds.

You need cayenne pepper.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or 2 when you begin cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

instructions :Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

Combine all Fish Cake ingredients except EVOO. Mix well..

Make into patties.

Heat frying pan until it starts to smoke a little. Add enough EVOO to your frying pan to coat the bottom..

Once oil starts to ripple, turn heat down to medium high and add your Fish Cakes..

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..

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..

Once Fish Cakes are done cooking, place then on a paper towel to drain excess oil..

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).

Enjoy! I sure did!.

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Recipe for Perfect Pan Fried Fish Cakes w/Pomegranate &amp; Lime Vinaigrette