Crispy Catfish Cakes

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Photo by Tina Rupp
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 794 calories
    • Calories 600 calories from fat
    • Fat 67 g
    • Sat Fat 11 g
    • Cholesterol 271 mg
    • Sodium 856 mg
    • Protein 34 g
    • Carbohydrate 13 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 64 mg
  • July 2004

Ingredients

  1. Check 4 6-ounce catfish fillets
  2. Check 2tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 2 slices soft white bread, torn
  5. Check 1/2cup corn kernels, thawed if frozen
  6. Check 3 scallions, thinly sliced
  7. Check 2tablespoons chopped fresh flat-leaf parsley
  8. Check 3 eggs, whisked
  9. Check 1cup mayonnaise
  10. Check 1 shallot, finely chopped
  11. Check 1tablespoon chopped fresh dill
  12. Check 1tablespoon fresh lemon juice
  13. Check 1 dill pickle, finely chopped

Directions

  1. Place the fillets on a baking sheet. Lightly coat both sides with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Broil the fish until opaque throughout and slightly charred, 3 to 5 minutes per side. When cool enough to handle, flake into small pieces.
  3. In a food processor, pulse the bread until fine crumbs form.
  4. In a large bowl, combine the crumbs with the corn, scallions, parsley, eggs, and flaked fish. Mix well and form into 8 large cakes.
  5. In a small bowl, combine the mayonnaise, shallot, dill, lemon juice, and pickle.
  6. Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Cook the cakes until crispy and golden brown, carefully turning once, 3 to 5 minutes per side. Serve with the tartar sauce.