Crispy Catfish Cakes

Crispy Catfish Cakes
Tina Rupp
Serves 4
preparation
30
minutes
cooking
30
minutes
other
0
minutes

Ingredients

4
6-ounce catfish fillets
2
tablespoons
olive oil
kosher salt and black pepper
2
slices soft white bread, torn
1/2
cup
corn kernels, thawed if frozen
3
scallions, thinly sliced
2
tablespoons
chopped fresh flat-leaf parsley
3
eggs, whisked
1
cup
mayonnaise
1
shallot, finely chopped
1
tablespoon
chopped fresh dill
1
tablespoon
fresh lemon juice
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.
Kay Chun
July 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 600
  • 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
What does this mean? See Nutrition 101.