Catfish Cakes with Citrus Herb 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
Total Time: 30 minutes
Recipe Created By: Mary Carter
Featured In:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Mary Carter
Featured In:
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
Instructions
- In a large bowl, combine catfish, egg, breadcrumbs, parsley, onion, citrus zests, salt, onion powder and pepper. Mix well.
- Pat into 12 patties. They should hold together well. If they are too loose to hold their shape, add another ½ egg and remix.
- 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.
- Whisk together the citrus herb butter ingredients until well combined. Serve immediately with hot catfish cakes.