Best Spicy 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.

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.

SPICY CATFISH CAKES

Steps:

• Cook potato in microwave for 5 minutes, until tender, cool, peel, mash.
• In a large bowl, add catfish, egg, potato, mayo, mustard, onion powder, parsley, hot sauce, cayenne, salt, pepper, basil.
• Mix well.
• Shape into eight patties, make sure they're uniform in thickness.
• Coat with cracker crumbs.
• Heat oil (about 1/4 inch deep) in a large non-stick skillet.
• Cook patties, a few at a time, until browned on both sides.
• Serve with tartar sauce if desired.

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.

CAJUN CRAB CAKES (NO BREADCRUMBS)

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
• Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
• Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
• Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
• Shape the crab mixture into 12 small cakes.
• Heat vegetable oil in the skillet over medium high heat.
• Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
• To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

CATFISH CAKES

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.

CATFISH CAKES

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.