Catfish Cakes

Kittencalskitchen's Note:

This recipe will give you 8 catfish cakes but can be easily doubled and cod fish may be used in place of the catfish or use a mixture of each. You can bake the fish fillets up to a day in advance and refrigerate until ready to use for this recipe, also you can prepare and shape the catfish cakes (omitting the flour) cover and chill up to a day in advance, coat in flour before frying. Prep time does not include cooking the fish firstly. These are just as delicious cold!

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 8

• 1 lb catfish fillet (cooked and cooled)
• 1 green onion , finely chopped
• ¼ teaspoon garlic powder
• 2 teaspoons prepared yellow mustard
• 2 tablespoons Miracle Whip
• 1 teaspoon cajun seasoning (can use more)
• 2 ½ cups crushed Ritz crackers (or use similar buttery crackers)
• 1 egg , slightly beaten
• black pepper (optional)
• 2 tablespoons fresh minced parsley (optional)
• flour , for coating
• oil (for frying)

Directions:

1. In a large bowl mash the cooked catfish fillets.
2. Add in all remaining ingredients except flour; mix to combine (adding in more Cajun seasoning if desired and salt and pepper to taste).
3. Shape into 8 patties.
4. Place flour onto a plate then dredge the cakes into the flour to coat on both sides.
5. Heat oil in a skillet over medium-high heat, then fry four cakes at a time in hot oil turning once until golden brown (about 3 minutes on each side).
6. Place onto paper towels.