Quick And Easy Catfish Cakes Recipes

CATFISH CAKES

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.

CATFISH CAKES

Steps:

• Pre-heat your oven to 400 degres
• Line a baking tray with foil (for easy clean up) and spread the oil on the tray
• Place the catfish fillets on the tray in a single layer and season both sides of the fillets with old bay
• Bake the catfish for 8-10 minutes or until the fillets are cooked through
• While the catfish is cooking, dice the onion and bell pepper and saute in 1 tablespoon of oil for 5 minutes or until softened.
• Let the catfish and onion mixture cool for 30 minutes
• Break the catfish fillets into chunks and combine with sauteed onions and peppers as well as the cracker crumbs, mayonnaise and egg
• Use an ice cream scoop to portion the catfish cakes into patties. 3 ounce patties for entree size or 1 ounce balls for appetizer fritters
• Chill the catfish cakes in the refrigerator for at least 1 hour so they will hold together
• To saute 3 ounce catfish cakes-heat 1/4 inch of oil in a skillet over a medium flame
• Saute the catfish cakes in batches 3-4 minutes per side
• Drain on paper towels
• For 1 ounce catfish fritters-
• Use a high sided pot- at least 6 inches high. Heat 2 inches of oil to 350 degrees
• Deep fry the 1 ounce catfish balls in batches for 3-4 minutes until golden brown
• Drain on paper towels

CAJUN CATFISH CAKES WITH REMOULADE

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.

CATFISH CAKES

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.

FISH CAKES FAST AND SIMPLE

Steps:

• Peel and cut up potatoes.
• Place in pot with fillets and cover with cold water.
• Boil until the potatoes are"fork done".
• Drain off the water.
• Mash the potatoes and fish together.
• Mix chopped onion, eggs, and 1 tablespoon water.
• Add this to the fish and potatoes and mix well.
• Form the mixture into hamburger size patties.
• Season with salt and pepper and fry in well greased skillet until golden brown on both sides.

QUICK AND EASY CATFISH CAKES

Steps:

• Boil the nuggets for 25 to 30 minutes, cool, remove the skins that usually accompany this cut.
• Feed the skins to the cats, (pun intended).
• Flake the catfish.
• Mix all the ingredients together.
• Form small patties brown in canola or vegetable oil.