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Photo: Beth Dreiling; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling; Styling: Buffy Hargett

Mini Catfish Cakes

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.

Southern Living MARCH 2007

  • Yield: Makes 6 appetizer servings
  • Cook time: 8 Minutes
  • Prep time: 20 Minutes


  • 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. 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.


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Mini Catfish Cakes Recipe