Crispy Catfish Cakes

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

Ingredients

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.
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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