Quick and Easy Catfish Cakes
Transform your weeknight dinners with these Quick and Easy Catfish Cakes, a delightful twist on classic seafood favorites that come together in just 25 minutes! Featuring tender, flaked catfish fillets mixed with breadcrumbs, fresh green onion, zesty Dijon mustard, and a hint of Old Bay seasoning, these crispy patties boast bold flavors with minimal effort. Perfectly golden on the outside and moist on the inside, they’re pan-fried to perfection in olive oil for a satisfying crunch. Serve these catfish cakes with a squeeze of fresh lemon for a bright, tangy finish that complements the rich, savory flavors. Ideal for a family-friendly dinner or an impressive appetizer, this recipe is a must-try for seafood lovers seeking a quick and wholesome dish.
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Recipe Information
Ingredients
- 1 pound catfish fillets
- 1 cup breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 stalks green onion, finely chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
- 4 pieces lemon wedges
Instructions
Start by poaching the catfish fillets. Fill a medium skillet with 1 inch of water and bring it to a simmer. Add the catfish fillets and cook for 6-8 minutes until they are cooked through and opaque.
Remove the catfish from the skillet and let it cool slightly. Once cooled, use a fork to flake the fish into small pieces and set aside.
In a large mixing bowl, combine the flaked catfish, breadcrumbs, egg, mayonnaise, Dijon mustard, green onion, parsley, Old Bay seasoning, garlic powder, salt, and black pepper. Mix until the ingredients are evenly combined.
Using your hands, form the mixture into 8 small patties, approximately 3 inches in diameter. Place the patties on a plate or tray and refrigerate for 10 minutes to help them hold their shape while cooking.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the catfish cakes, cooking in batches if necessary to avoid overcrowding the pan.
Cook the catfish cakes for 3-4 minutes per side, or until golden brown and crispy on the outside.
Remove the cakes from the skillet and drain on a paper towel-lined plate.
Serve the catfish cakes warm with lemon wedges on the side for a fresh, zesty garnish.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.1 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1630 mg | 35% | |
*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.
