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