Katy’s Catfish Cakes
1 h 30m
1 hr 20 m
6 or 12
These catfish cakes are a variation of a crab cake recipe but with the clean fresh flavor of Simmons Catfish. These are always a hit at parties especially the mini size served with Comeback sauce.
3-4 3-5 oz. cooked Simmons Catfish Fillets, crumbled (seasoned with olive oil, Tony’s, and pepper then baked for 20 minutes at 375 degrees).
1/3 cup mayonnaise.
1/4 cup minced red onion.
1/4 cup minced red bell pepper.
2 tablespoons minced celery.
1-1/2 tablespoons lemon juice.
1 egg white, lightly beaten.
1-1/4 cups panko breadcrumbs, divided.
2 tablespoons unsalted butter.
Salt and pepper.
Combine mayonnaise, and next 6 ingredients with catfish and ¾ cup panko breadcrumbs in a large bowl. Season to taste with salt and pepper. Refrigerate for 1 hour. Form into patties; then dredge patties in remaining panko. Place in freezer for 15 minutes before cooking.
Heat 2 tablespoons butter in a nonstick skillet over medium high heat. Add cakes to pan; cook 10 minutes or until lightly browned and cooked through; turning once.
Serve with Comeback sauce or red pepper aioli.
Serves 6 full-sized cakes or 12 mini-sized cakes.