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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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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! Ingredients:
1 lb catfish fillet (cooked and cooled) |
1 green onion, finely chopped |
1/4 teaspoon garlic powder |
2 teaspoons prepared yellow mustard |
2 tablespoons miracle whip |
1 teaspoon cajun seasoning (can use more) |
2 1/2 cups crushed ritz crackers (or use similar buttery crackers) |
1 egg, slightly beaten |
black pepper (optional) |
2 tablespoons fresh minced parsley (optional) |
flour, for coating |
oil (for frying) |
Directions:
1. In a large bowl mash the cooked catfish fillets.
2. Add in all remaining ingredients except flour; mix to combine (adding in more Cajun seasoning if desired and salt and pepper to taste).
3. Shape into 8 patties.
4. Place flour onto a plate then dredge the cakes into the flour to coat on both sides.
5. 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).
6. Place onto paper towels.
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