1 pound boneless bream meat
2 teaspoons salt, plus more for boiling bream
1 teaspoon Cajun seasoning, divided
6 tablespoons olive oil, divided
1 small Vidalia onion, finely chopped
1 egg, beaten
1/4 cup self-rising flour
Parboil bream in salted water until fish just starts to flake. Remove from water and drain. Flake fish and toss with 1/2 teaspoon Cajun seasoning. Chill.
In 3 tablespoons olive oil sauté until tender onion, 2 teaspoons salt and remaining Cajun seasoning. Chill.
Combine, bream, onion, egg and flour and refrigerate mixture.
Heat remaining oil in a skillet. Carefully spoon small portions of bream mixture into hot oil. Brown cakes on each side, turning carefully. Remove from oil to drain. While cakes are still hot, season with additional salt and Cajun seasoning if desired. Serve hot.