Spicy Catfish Cakes
Dive into bold Southern flavors with these Spicy Catfish Cakes, a crispy, golden delight that’s perfect for seafood lovers craving a zesty twist. Made with tender, flaked fresh catfish and perfectly seasoned with garlic, paprika, and a kick of cayenne, these savory cakes are elevated by the addition of tangy Dijon mustard and a splash of hot sauce. Crunchy panko breadcrumbs give them the perfect texture, while green onions and red bell peppers add a pop of freshness. Pan-fried to perfection in a skillet, these easy-to-make patties are ready in just 30 minutes and pair beautifully with lemon wedges and your favorite remoulade or tartar sauce. Whether served as an appetizer, main dish, or a party snack, these flavorful fish cakes are sure to impress!
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Recipe Information
Ingredients
- 1 lb fresh catfish fillets
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp hot sauce
- 1 large egg
- 2 green onions (finely chopped)
- 0.5 red bell pepper (finely diced)
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 tbsp vegetable oil (for frying)
- 4 lemon wedges (for serving)
Instructions
Place the catfish fillets in a medium saucepan and cover with water. Bring to a simmer over medium heat and cook until the fish is fully cooked and flakes easily, about 6–8 minutes.
Remove the catfish from the water, allow it to cool slightly, then flake the fish into small pieces using a fork.
In a large mixing bowl, combine the flaked catfish, panko breadcrumbs, mayonnaise, Dijon mustard, hot sauce, egg, green onions, red bell pepper, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly until well combined.
Using your hands, form the mixture into eight equal-sized patties, about 3 inches in diameter. Place the patties on a plate and refrigerate for 15 minutes to help them firm up.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the catfish cakes to the skillet, working in batches if necessary.
Cook the catfish cakes for 3–4 minutes per side, or until golden brown and crispy on the outside. Remove and place on a paper towel-lined plate to drain any excess oil.
Serve the spicy catfish cakes hot with lemon wedges on the side. They pair well with a tangy remoulade or tartar sauce!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 550 mg | 184% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 12.7 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 183 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1994 mg | 42% | |
*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.
