Catfish Cakes
Catfish Cakes
Catfish cakes are a great alternative to crab cakes; costing a fraction of the price. These fish cakes can be eaten as an appetizer or as a main course; served with either tartar sauce or remoulade, and lemon wedges. Not a fan of catfish? You can substitute tilapia, cod, haddock, or any other firm fleshed whitefish.
Ingredients
- 1 lb catfish nuggets
- 1/4 cup white onion finely chopped
- 4 garlic cloves minced
- 1 cup saltine or ritz crackers crushed
- 1 large egg beaten
- 1/4 cup mayonnaise
- 2 tbsp hot sauce
- 1 tbsp creole mustard
- 2 tsp creole seasoning
- vegetable oil for frying
Instructions
- Bring a pot of water to a boil. Simmer the catfish nuggets until they are cooked through. Drain and let cool.
- Mash the catfish with a fork. Mix all of the ingredients together in a bowl.
- Form into 1/3 cup fish cakes. Refrigerate for 30 minutes before frying.
- Heat up 1/4” deep of vegetable oil in a frying pan over medium heat. Place the fish cakes in the pan.
- Fry the fish cakes for 5 minutes a side until golden brown and crispy. Drain grease on paper towels.
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