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Katy’s Catfish Cakes

READY IN:

PREP TIME:

COOK TIME:

SERVINGS:

1 h 30m

1 hr 20 m

10 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.

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INGREDIENTS

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.

PREPARATION

Step 1

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.

Step 2

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.

Step 3

Serve with Comeback sauce or red pepper aioli.

Serves 6 full-sized cakes or 12 mini-sized cakes.

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