Quick And Easy Catfish Cakes Food
CATFISH CAKES
A lady that I work with turned me on to these. My family thinks they are just terrific. We like ours dipped in ketchup. Yummy.
Provided by ratherbeswimmin
Categories Catfish
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Broil catfish fillets in baking pan 5-8 minutes or until fish flakes easily; refrigerate.
- Flake cooled fish into a large mixing bowl.
- Add eggs, potato, onion, parsley, hot sauce, garlic, salt, pepper, and basil; mix well.
- Shape into 8 patties; coat with cracker crumbs.
- Heat a small amount of oil in a large skillet.
- Cook patties a few at a time, until browned on both sides and heated through.
- Serve with tartar sauce or ketchup.
Nutrition Facts : Calories 255.6, Fat 11.7, SaturatedFat 2.5, Cholesterol 92.8, Sodium 491.1, Carbohydrate 19.8, Fiber 1.6, Sugar 1.6, Protein 17.1
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
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.
CAJUN CATFISH CAKES WITH REMOULADE
Provided by Sandra Lee
Time 40m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium-high heat.
- Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
- Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
- In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
- While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
- Serve the catfish cakes with the remoulade.
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