Mini Catfish Cakes

Catfish cakes are light and fresh. Use Japanese Panko crumbs to get a light and crispy crust. Serve with lemon wedges and tartar sauce.
Photo by Tamara L.
Adapted from myrecipes.com
Mini catfish cakes are small, so go ahead, have seconds!

PREP TIME

20

minutes

TOTAL TIME

28

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

28

minutes

SERVINGS

6

servings

Adapted from myrecipes.com

Ingredients

  • 1

    pound catfish fillets

  • 1 1/4

    cups Japanese breadcrumbs, Panko crumbs

  • 3

    green onions, minced

  • 2

    large eggs, beaten

  • 1/2

    cup finely chopped red bell pepper

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon fresh cracked black pepper

  • 1/4

    cup vegetable oil

  • Garnishes: Caper-Dill Sour Cream, fresh dill sprigs

Directions

Chop catfish into 1/4-inch pieces. Combine catfish, 3/4 cup breadcrumbs, and next 5 ingredients; gently stir until well blended. Shape mixture into 12 patties (about 1/4 cup each). Dredge patties in remaining 1/2 cup breadcrumbs. Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden; drain on paper towels. Garnish, if desired. 1 1/4 cups fresh breadcrumbs may be substituted for the Panko crumbs, but you'll get a crisper crust with the Japanese Panko crumbs.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: