Catfish Cakes Recipe

Name: Catfish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 lbs boneless skinless catfish fillets, cut into 1 inch dice; ½ cup finely chipped red onion; 1 jalapeno, stemmed,seed and minced; ¼ cup finely diced red bell pepper; 2 teaspoons minced garlic; ½ cup mayonnaise; ¼ cup thinly sliced chives; ½ cup minced cilantro leaf; 1 tablespoon Dijon mustard; 1 ½ cups white breadcrumbs (fresh or dried); 2 eggs, lightly beaten; 1 teaspoon lime zest; kosher salt; fresh ground black pepper; 1 ½ cups peanut oil; ½ cup flour

Servings: persons

3 tablespoons vegetable oil
2 lbs boneless skinless catfish fillets, cut into 1 inch dice
½ cup finely chipped red onion
1 jalapeno, stemmed,seed and minced
¼ cup finely diced red bell pepper
2 teaspoons minced garlic
½ cup mayonnaise
¼ cup thinly sliced chives
½ cup minced cilantro leaf
1 tablespoon Dijon mustard
1 ½ cups white breadcrumbs (fresh or dried)
2 eggs, lightly beaten
1 teaspoon lime zest
kosher salt
fresh ground black pepper
1 ½ cups peanut oil
½ cup flour

1
Heat the oil in a skillet over med heat.
2
Add the catfish, onion, jalapeno and garlic.
3
Saute until the vegetables are wilted and the catfish is cooked through, about 5 minutes.
4
In a large bowl, combine the cooked fish and vegetables, mayonnaise, chives, cilantro, mustard, crumbs, egg, zest, salt and pepper.
5
Form the mixture into 10 3-oz.
6
patties; pack them fairly tight so it will stay together while cooking.
7
Set aside on a plate.
8
Heat the peanut oil in a pan until smoking slightly.
9
Dust each cake with flour and gently slip it into the hot oil.
10
Fry the cakes for approximately 2 minutes on each side, or until they are golden brown.
11
Do not crowd the cakes; it is better to cook them in batches.
12
Remove the cakes and drain on paper towels.
13
Serve hot.
14
Note 1- you can also make smaller cakes and serve as appetizers.
15
Note 2- I served this once as a replacement for the Canadien Bacon in Eggs Benedict- buttermilk biscuit on bottom, catfish cake, then a poached egg on top and added 2 tbl.
16
of salsa to my hollandaise.
17
My guests went crazy for them.

1103

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 lbs boneless skinless catfish fillets, cut into 1 inch dice, ½ cup finely chipped red onion, 1 jalapeno, stemmed,seed and minced, 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