CATFISH CAKES
This recipe will give you 8 catfish cakes but can be easily doubled and cod fish may be used in place of the catfish or use a mixture of each. You can bake the fish fillets up to a day in advance and refrigerate until ready to use for this recipe, also you can prepare and shape the catfish cakes (omitting the flour) cover and chill up to a day in advance, coat in flour before frying. Prep time does not include cooking the fish firstly. These are just as delicious cold!
Provided by Kittencalrecipezazz
Categories Catfish
Time 27m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl mash the cooked catfish fillets.
- Add in all remaining ingredients except flour; mix to combine (adding in more Cajun seasoning if desired and salt and pepper to taste).
- Shape into 8 patties.
- Place flour onto a plate then dredge the cakes into the flour to coat on both sides.
- Heat oil in a skillet over medium-high heat, then fry four cakes at a time in hot oil turning once until golden brown (about 3 minutes on each side).
- Place onto paper towels.
Nutrition Facts : Calories 87.4, Fat 5, SaturatedFat 1.2, Cholesterol 53, Sodium 53.7, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 9.7
CAJUN CRAB CAKES
Provided by The Hearty Boys
Categories appetizer
Time 40m
Yield 16 small crab cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees F.
- Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
- Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
- Mix all ingredients together and store in an airtight container.
CATFISH CAKES
These cakes are crispy on the outside and moist and flavorful on the inside-a real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin. -Jan Campbell, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Poach or bake catfish fillets until fish flakes easily with a fork. Drain and refrigerate. Flake cooled fish into a large bowl. Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil and mix well. Shape into eight patties. , Place cracker crumbs in a shallow bowl. Coat patties in cracker crumbs. In a large skillet over medium heat, cook catfish cakes in oil in batches on each side or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 296 calories, Fat 13g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 546mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
CAJUN BAKED CATFISH
Make and share this Cajun Baked Catfish recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow container, mix together the first 2 ingredients; dredge catfish fillets in the cornmeal mixture.
- Place fillets on a greased baking sheet.
- Sprinkle the cajun seasoning over the fillets.
- Drizzle with butter.
- Bake in a 400° oven for 30 minutes or until golden and fish flake with a fork.
- Garnish with lemon wedges if desired.
Nutrition Facts : Calories 552, Fat 26.6, SaturatedFat 10.6, Cholesterol 110.4, Sodium 193.2, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 31.5
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
CATFISH CAKES
If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat.
Provided by Bobbie Kaye
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended.
- Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
Nutrition Facts : Calories 481.2 calories, Carbohydrate 42.9 g, Cholesterol 49.9 mg, Fat 27.7 g, Fiber 1.7 g, Protein 13.8 g, SaturatedFat 5.4 g, Sodium 754.8 mg, Sugar 5.1 g
CAJUN CATFISH SANDWICHES
Add something flaky to your family's French dinner! Serve fish in a new wholesome way.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, mix cornflake crumbs and Cajun seasoning. Into another shallow dish, pour milk.
- Dip each catfish fillet into milk, then coat with cornflake mixture. Place on foil.
- Bake 10 minutes; turn. Bake 10 to 15 minutes longer or until fish flakes easily with fork.
- Meanwhile, in small bowl, mix coleslaw mix and dressing. Place catfish in buns; squeeze lemon juice over catfish. Top each fillet with about 1/4 cup coleslaw.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 90 mg, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 11 g, TransFat 0 g
CAJUN CATFISH
If you grew up with family fish fries, you know just how tasty fried fish and all the trimmings are.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
- In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
- Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.
Nutrition Facts : Calories 360, Carbohydrate 15 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg
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