Total Time
50mins
Prep 30 mins
Cook 20 mins

These are absolutely delicious! Another recipe from Grady Spears, they are so good you won't have any leftovers, I promise. And once you have the ingredients together, they go together very quickly. My family loves these, and my neighbors love them.

Ingredients Nutrition

Directions

  1. Heat the oil in a skillet over med heat.
  2. Add the catfish, onion, jalapeno and garlic.
  3. Saute until the vegetables are wilted and the catfish is cooked through, about 5 minutes.
  4. In a large bowl, combine the cooked fish and vegetables, mayonnaise, chives, cilantro, mustard, crumbs, egg, zest, salt and pepper.
  5. Form the mixture into 10 3-oz.
  6. patties; pack them fairly tight so it will stay together while cooking.
  7. Set aside on a plate.
  8. Heat the peanut oil in a pan until smoking slightly.
  9. Dust each cake with flour and gently slip it into the hot oil.
  10. Fry the cakes for approximately 2 minutes on each side, or until they are golden brown.
  11. Do not crowd the cakes; it is better to cook them in batches.
  12. Remove the cakes and drain on paper towels.
  13. Serve hot.
  14. Note 1- you can also make smaller cakes and serve as appetizers.
  15. Note 2- I served this once as a replacement for the Canadien Bacon in Eggs Benedict- buttermilk biscuit on bottom, catfish cake, then a poached egg on top and added 2 tbl.
  16. of salsa to my hollandaise.
  17. My guests went crazy for them.