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Mini Catfish Cakes

Photo: Beth Dreiling; Styling: Buffy Hargett
Prep time 20 mins
Cook time 8 mins
Yield Makes 6 appetizer servings
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.


  • 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
  • Garnishes: Caper-Dill Sour Cream, fresh dill sprigs

How to Make It

  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.

  3. *1 1/4 cups fresh breadcrumbs may be substituted.