Catfish Cakes

Looking for a tasty seafood dinner? Then check out these delicious catfish cakes that are ready in 25 minutes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 4
 

Ingredients

1
lb. skinless catfish fillets
1/8
teaspoon salt
1/8
teaspoon pepper
3/4
cup cornmeal
1
teaspoon baking powder
1/4
cup chopped green onions
1/4
cup finely chopped red or green bell pepper
1
teaspoon dried Creole seasoning
1/4
cup buttermilk
1
egg
2
to 3 tablespoons oil

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LOCATION

Steps

  • 1 Sprinkle catfish fillets with salt and pepper; place in 13x9-inch (3-quart) microwave-safe baking dish. Cover with microwave-safe waxed paper. Microwave on HIGH for 5 to 8 minutes or until fish flakes easily with fork.
  • 2 With slotted spoon, remove fish from baking dish; place in large bowl. With fork, break fish into small pieces. Add cornmeal, baking powder, onions, bell pepper and Creole seasoning; mix well. In small bowl, combine buttermilk and egg; blend well. Add to catfish mixture; mix well.
  • 3 Heat 1 tablespoon of the oil on griddle or in large skillet over medium-high heat until hot. Drop catfish mixture by 1/4 cupfuls onto hot griddle; flatten to form 8 patties. Cook 2 to 4 minutes or until lightly browned, turning once. Add remaining 1 to 2 tablespoons oil as needed during cooking. If desired, serve catfish cakes with tartar or cocktail sauce.
  • 1 Sprinkle catfish fillets with salt and pepper; place in 13x9-inch (3-quart) microwave-safe baking dish. Cover with microwave-safe waxed paper. Microwave on HIGH for 5 to 8 minutes or until fish flakes easily with fork.
  • 2 With slotted spoon, remove fish from baking dish; place in large bowl. With fork, break fish into small pieces. Add cornmeal, baking powder, onions, bell pepper and Creole seasoning; mix well. In small bowl, combine buttermilk and egg; blend well. Add to catfish mixture; mix well.
  • 3 Heat 1 tablespoon of the oil on griddle or in large skillet over medium-high heat until hot. Drop catfish mixture by 1/4 cupfuls onto hot griddle; flatten to form 8 patties. Cook 2 to 4 minutes or until lightly browned, turning once. Add remaining 1 to 2 tablespoons oil as needed during cooking. If desired, serve catfish cakes with tartar or cocktail sauce.

EXPERT TIPS

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Expert Tips

Cajun seasoning is a bold mixture of celery, chiles, salt, red pepper, paprika, mustard, garlic and onion.

White or yellow cornmeal can be used in this recipe. We used yellow cornmeal for a bit more color.

Try another freshwater fish, such as perch or trout, for these fishcakes.

For Cajun Crab Cakes, Cajun Crab Cakes, use three 6-ounce cans of lump crabmeat in place of the fish. Drain the crabmeat well before use.

The catfish cake mixture also makes a great appetizer. Use rounded tablespoons to create bite-sized cakes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
2g,
2%
),
Cholesterol
105mg
105%;
Sodium
510mg
510%;
Total Carbohydrate
20g
20%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
10%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.