Catfish Cakes Recipe

Name: Catfish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless catfish fillets; water or white wine, to cover fish; 12 chopped onion; 1 teaspoon dried thyme; 2 bay leaves; 1 chopped celery rib; 1 chopped scrubbed carrot; 2 large eggs; 2 tablespoons mayonnaise; 1 tablespoon chopped dried parsley; ½ teaspoon dried thyme; 1 teaspoon lemon pepper; ½ teaspoon salt; 12 chopped red bell pepper; 1 stalk chopped celery; 1 chopped shallots or 2 chopped green onions; fish-fry mix, of your choice; vegetable oil (for frying)

Servings: persons

2 lbs boneless skinless catfish fillets
water or white wine, to cover fish
12 chopped onion
1 teaspoon dried thyme
2 bay leaves
1 chopped celery rib
1 chopped scrubbed carrot
2 large eggs
2 tablespoons mayonnaise
1 tablespoon chopped dried parsley
½ teaspoon dried thyme
1 teaspoon lemon pepper
½ teaspoon salt
12 chopped red bell pepper
1 stalk chopped celery
1 chopped shallots or 2 chopped green onions
fish-fry mix, of your choice
vegetable oil (for frying)

1
Simmer the catfish until done in the water, wine and vegetables, drain the fish well, let cool.
2
You may refrigerated the fish for a few hours.
3
When the fish is cool, flake it and mix with the catfishs mix, flaking the fish well as you mix.
4
Chill the mixture, which helps firm it slightly.
5
With an ice cream scoop, form 9-10 cakes, flatten them slightly and gently coat the cakes in the fry mix.
6
We use a corn-meal based commercial mix with a cajon flavor.
7
Fry these in a few tablespoons of the oil - keep warm in oven until all are cooked.
8
This mixture seems fragile but firms up after cooking for a few minutes.
9
Servie with lemon wedges or sauce of choice.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 lbs boneless skinless catfish fillets, water or white wine, to cover fish, 12 chopped onion, 1 teaspoon dried thyme, and more.

Yes, Catfish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Catfish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions