Mini Catfish Cakes

Southern Living
Mini Catfish CakesRecipe
Photo: Beth Dreiling; Styling: Buffy Hargett
Make the catfish mixture up to one day ahead before forming into patties, if desired. Find panko on the Asian product aisle of your supermarket.
Makes 6 appetizer servings


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1 pound catfish fillets
1 1/4 cups Japanese breadcrumbs (panko)*
3 green onions, minced
2 large eggs, beaten
1/2 cup finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 cup vegetable oil


Prep: 20 Minutes
Cook: 8 Minutes

1. Chop catfish into 1/4-inch pieces. Combine catfish, 3/4 cup breadcrumbs, and next 5 ingredients; gently stir until well blended. Shape mixture into 12 patties (about 1/4 cup each). Dredge patties in remaining 1/2 cup breadcrumbs.

2. Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden; drain on paper towels. Garnish, if desired.

*1 1/4 cups fresh breadcrumbs may be substituted.

Created date

February 2007