Catfish Cakes
Delicious catfish cakes combine tender fish with vibrant vegetables and spicy seasonings, perfect for seafood lovers seeking a flavorful, easy-to-make appetizer or main dish.
Ingredients
- 1/4 cup grated carrots
- 1/4 cup chopped green onions ⓘ
- 2 tablespoons margarine ⓘ
- 1/2 cup fish fry mix ⓘ
- 1/2 cup cornbread mix ⓘ
- 1 teaspoon baking powder
- 1 teaspoon Creole seasonings
- 1/4 teaspoon black pepper ⓘ
- 1/3 cup milk ⓘ
- 1 egg ⓘ
- 1/4 to 1/2 teaspoon hot sauce ⓘ
- 1 cup cooked rice ⓘ
- 1/2 pound cooked catfish fillets ⓘ
- 1 tablespoon vegetable oil ⓘ
Instructions
- Cook carrots and green onions in butter until tender; set aside.
- In a large bowl, combine fish fry mix, cornbread mix, baking powder, Creole seasonings, and black pepper.
- Mix milk with egg yolk and hot sauce; add cooked rice, fish, and the vegetable mixture to the dry ingredients and stir well.
- Beat egg white until stiff peaks form; gently fold into the fish mixture.
- Shape mixture into cakes and cook in vegetable oil until golden brown on both sides.
- Serve hot with your favorite dipping sauce.
Tips & Substitutions
For a healthier option, consider using olive oil instead of margarine and vegetable oil. If you don't have fish fry mix, try using seasoned breadcrumbs for a similar crunch. Adjust the hot sauce amount based on your spice preference, or replace it with a dash of smoked paprika for a different flavor profile. These Catfish Cakes can also be made with other cooked fish for variety.
Serving Suggestions
Serve these Catfish Cakes hot with a zesty tartar sauce or a homemade remoulade for dipping. They pair wonderfully with a side of coleslaw or a fresh garden salad. For a more substantial meal, consider serving them alongside a bowl of creamy grits, or try them with recipes like Hot Shrimp Pockets for a delightful seafood feast.
Storage & Reheating
Store leftover Catfish Cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, or bake them in the oven at 350°F for about 10-15 minutes. Avoid microwaving as it can make the cakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Catfish Cakes contains roughly 808 calories, with 12g protein, 107g carbohydrates, and 41g fat. It is an excellent source of vitamin A (135% of the Daily Value), dietary fiber (61% of the Daily Value), and calcium (45% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1601mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the Catfish Cakes before cooking them?
Yes, you can freeze the shaped cakes before frying. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be stored for up to 3 months. When ready to cook, simply fry them directly from frozen, adding a few extra minutes to the cooking time.
What can I substitute for the cornbread mix?
If you don't have cornbread mix, you can substitute it with a combination of all-purpose flour and cornmeal. Use 1/2 cup of flour mixed with 1/4 cup of cornmeal and adjust the seasonings as needed. This will give you a similar texture and flavor in your Catfish Cakes.
Can I make these Catfish Cakes ahead of time?
Absolutely! You can prepare the mixture and shape the cakes a few hours in advance. Just keep them covered in the refrigerator until you're ready to cook. For best results, cook them fresh but they can also be reheated if made ahead of time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).