Catfish Cakes
Crispy, flavorful, and full of southern charm, these Catfish Cakes are a delightful twist on classic seafood patties that will impress any crowd. Made with tender, flaky catfish fillets combined with a medley of fresh ingredients like green onions, parsley, and a zesty squeeze of lemon juice, these cakes are seasoned to perfection with Old Bay, garlic powder, and a touch of cayenne for just the right amount of kick. Held together with breadcrumbs, mayonnaise, and a hint of Dijon mustard, they fry up beautifully golden and crispy in a hot skillet. Perfect as a main dish or appetizer, these catfish cakes shine when served warm with tartar sauce, a lemon wedge, or alongside a crisp garden salad. Ready in just 35 minutes, this recipe balances ease and elegance, making it ideal for both weeknight dinners and weekend gatherings.
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Recipe Information
Ingredients
- 450 grams catfish fillets, cooked and flaked
- 120 grams breadcrumbs
- 1 large egg
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 2 stalks green onions, finely chopped
- 15 grams parsley, finely chopped
- 15 ml lemon juice, freshly squeezed
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
Instructions
Start by cooking the catfish fillets using your preferred method (baking, steaming, or poaching). Once cooked, let them cool slightly, then flake the fish into small pieces with a fork.
In a large mixing bowl, combine the flaked catfish, breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, parsley, lemon juice, Old Bay seasoning, garlic powder, cayenne pepper, salt, and black pepper.
Mix the ingredients gently but thoroughly until the mixture holds together when pressed. If the mixture is too crumbly, add a little more mayonnaise or breadcrumbs as needed.
Using your hands, shape the mixture into 8 even cakes or patties, about 2.5 cm thick.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Working in batches if necessary, place the catfish cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy on the outside.
Once cooked, transfer the catfish cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with tartar sauce, a wedge of lemon, or a simple side salad.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 5514 mg | 240% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.2 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 23.8 mcg | 119% | |
| Calcium | 204 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
