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.
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.
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.
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!
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