Catfish Cakes

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.
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer, Main Course
Cuisine: Louisiana
Keyword: American, appetizer, fish, Louisiana, main course
Author: Alex Gorgos

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.