0
0 ITEM(S) - £0.00 GO

Menu

    • Catfish Cakes

    Catfish Cakes

    Mark Sharron
    Medium difficulty
    35 minutes
    01-Feb

    Catfish Cakes are a delicious and easy-to-make dish that can be served as an appetizer or main course. This recipe is packed with flavour, thanks to the combination of catfish, mayonnaise, celery, onion, bell peppers, garlic powder, Old Bay seasoning, salt, pepper, breadcrumbs, egg, and vegetable oil. The result is a crispy, flavorful, and satisfying dish that is sure to please.

    1 rating
    layout 0 comments

    Ingredients

    • 1 lb. catfish fillets
    • 1/4 cup mayonnaise
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped onion -
    • 1/4 cup finely chopped green bell pepper
    • 1/4 cup finely chopped red bell pepper
    • 1/2 teaspoon garlic powder
    • 1 teaspoon Old Bay seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup plain bread crumbs
    • 1 egg
    • 1/4 cup vegetable oil, for frying

    Method

    • Step-by-Step Method for Catfish Cakes
    • Pat catfish fillets dry with paper towels to remove excess moisture
    • Cut catfish fillets into small pieces for even cooking
    • Place catfish pieces in a pot of cold water and bring to a gentle simmer
    • Cook catfish until opaque and easily flakes with a fork, about 5–7 minutes
    • Drain catfish and let cool to room temperature
    • Flake cooled catfish finely with a fork, ensuring no large chunks remain
    • In a large mixing bowl, combine mayonnaise, celery, onion, green bell pepper, red bell pepper, garlic powder, Old Bay seasoning, salt, black pepper, and egg
    • Mix vegetables and seasonings thoroughly to distribute flavors evenly
    • Add flaked catfish to the bowl with the vegetable and egg mixture
    • Gently fold catfish into the mixture until evenly combined
    • Sprinkle in plain bread crumbs and fold again until mixture holds shape but is not overly dry
    • Portion mixture into even-sized patties, about 8 depending on desired size
    • Place patties on a tray and refrigerate for at least 20 minutes to firm up
    • Heat vegetable oil in a nonstick pan over medium heat
    • When oil shimmers, add patties carefully, taking care not to overcrowd the pan
    • Fry catfish cakes 3–4 minutes per side until golden brown and crisp
    • Transfer cooked cakes to a plate lined with paper towels to drain excess oil
    • Serve catfish cakes hot, garnished with additional chopped herbs or a wedge of lemon if desired
    • Recommended plating: on a small bed of greens or beside a crisp slaw for color and freshness
    • Suggested serving: pair with a light mayonnaise-based sauce or remoulade on the side