Catfish Cakes

Author: Demetra Overton

Prep time: 2 hours
Cook time: 15 mins
Total time: 2 hours 15 mins

Serves: 6 servings

This recipes makes about 15 three ounce entree sized catfish cakes or 46 one ounce appetizer size catfish fritters
2-1/2 pounds catfish fillets
2 tablespoons canola or vegetable oil- divided
2 tablespoons Old Bay Seasoning
1 medium onion
1 red bell pepper
1-1/2 cups crushed Keebler Club Crackers or similar store brand
½ cup mayonnaise
1 egg-beaten
oil for sauteing or frying
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 ¼ 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