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Crispy Catfish Cakes

Crispy Catfish Cakes
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2004

Nutritional Information

  • Per Serving
  • Calories 794Calories From Fat 600
  • Fat 67g
  • Sat Fat 11g
  • Cholesterol 271mg
  • Sodium 856mg
  • Protein 34g
  • Carbohydrate 13g
  • Sugar 2g
  • Fiber 1g
  • Iron 3mg
  • Calcium 64mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of spinach
Make it a meal: Serve the fish cakes and tartar sauce with spinach sautéed in olive oil and fresh lemon juice.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.