Mini Catfish Cakes

2 Reviews
ADD YOUR REVIEW
Photo: Beth Dreiling; Styling: Buffy Hargett
Prep Time
20 Mins
Cook Time
8 Mins
Yield
Makes 6 appetizer servings
By Kedron Hay, Windsor, New York
March 2007
RECIPE BY Southern Living

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.

Ingredients

  • 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

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

KitKol's Review

Want2becook
December 17, 2010
My husband & I both felt it was good enough to make again, but needed more flavor. Will try Paul Prudommes Seafood Seasoning in it next time. We used fresh wild caught catfish and would like to try a different fish sometime. Delicious with the caper sauce.

Want2becook's Review

KitKol
August 26, 2010
Very good recipe and easy. Made it with peppers and without (for kids). Will definitely make it again soon for appetizer. Didn't use the dipping sauce they were better alone with just lemon. I'd like to find a red spicy sauce to go with them for next time!