Catfish Cakes with Citrus Butter
Try this Southern spin on crab cakes by using catfish instead.
  • Makes: 12 cakes (4 servings)
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:

Ingredients

Catfish Cakes

  • 1 pound catfish filets, roughly chopped
  • 1 large egg
  • 2/3 cup panko breadcrumbs
  • ¼ cup parsley, finely chopped
  • 3 green onions, minced
  • ½ teaspoon each lemon, lime and orange zest
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 2-3 tablespoons canola oil

Citrus Herb Butter

  • 4 tablespoons butter, softened
  • 2 tablespoons fresh parsley, minced
  • ½ teaspoon each lemon, lime and orange zest
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper

See Also:  Creamy Boursin Smashed Red-Skinned Potatoes

Instructions

  1. In a large bowl, combine catfish, egg, breadcrumbs, parsley, onion, citrus zests, salt, onion powder and pepper. Mix well.
  2. Pat into 12 patties. They should hold together well. If they are too loose to hold their shape, add another ½ egg and remix.
  3. Heat 1 to 2 tablespoons oil over medium heat in a nonstick skillet. When the oil begins to shimmer, place 4 to 6 cakes in the pan. Brown evenly on each side, about 4 minutes per side. Repeat until all are cooked through.
  4. Whisk together the citrus herb butter ingredients until well combined. Serve immediately with hot catfish cakes.

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