Savory Catfish Cakes

You know what’s great about catfish cakes? They’re just as good for lunch as they are for dinner. I started making these when my kids were little and needed something different from the usual fish sticks. Now they’re a regular part of our weeknight menu rotation.

These cakes come together pretty quickly, and I usually prep the ingredients while I’m tidying up the kitchen after lunch. That way, when dinner rolls around, I just need to form the patties and cook them up. No rushing around the kitchen at 6 PM trying to get everything ready.

If you like crab cakes but want something a bit more budget-friendly, these catfish cakes might become your new go-to. The mild, slightly sweet flavor of catfish works really well with simple seasonings, and they’re much easier on the wallet than crab.

What Kind of Catfish Should I Use?

For these catfish cakes, you’ve got a few good options when it comes to choosing your fish. Channel catfish is the most common variety you’ll find at the grocery store, and it works perfectly in this recipe thanks to its mild, sweet flavor. Farm-raised catfish is usually your best bet since it’s consistently available and has a clean taste, but wild-caught will work just as well if you can find it. Just make sure your fillets are fresh – they should be firm to the touch and shouldn’t have any strong fishy smell. If you’re using frozen catfish, thaw it completely in the refrigerator overnight and pat it dry with paper towels before using to remove any excess moisture.

Options for Substitutions

Need to make some swaps? Here are some handy substitutions for this fish cake recipe:

• Catfish: While catfish has a nice mild flavor, you can use other white fish like cod, tilapia, or haddock. Just make sure the fish is well-cooked and flaked before mixing.
• Buttery round crackers: No Ritz crackers? Try plain breadcrumbs, crushed saltines, or even panko. If using plain breadcrumbs, you might want to add a tiny pinch of salt to make up for the saltiness in the crackers.
• Miracle Whip: Regular mayonnaise works just fine here. You can also use plain Greek yogurt for a lighter version, though the taste will be slightly tangier.
• Old Bay seasoning: If you don’t have Old Bay, mix a pinch each of celery salt, paprika, and black pepper. Cajun seasoning can work too, but start with less as it’s usually spicier.
• Vegetable oil: Any neutral cooking oil like canola, corn, or grapeseed oil will work for frying these cakes. You could even use butter for a richer taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making catfish cakes is getting the right texture – mixing the ingredients too much will result in dense, tough cakes that lack the desired light and flaky texture. Another common mistake is making the cakes too large or too thick, which can lead to uneven cooking and a raw center while the outside gets too brown – aim for patties about 3 inches wide and 1/2 inch thick for the best results. The temperature of your oil is crucial – if it’s not hot enough (around 350°F), your cakes will absorb too much oil and become greasy, but if it’s too hot, they’ll burn on the outside while staying raw inside. For the crunchiest exterior, avoid overcrowding the pan when frying, as this lowers the oil temperature and makes the cakes steam instead of fry – leave at least an inch of space between each cake and fry in batches if needed.

What to Serve With Catfish Cakes?

These crispy catfish cakes are super tasty on their own, but they really shine when paired with the right sides! A classic combo is to serve them with coleslaw – the cool, crunchy cabbage provides a nice contrast to the warm, crispy cakes. For a complete Southern-style meal, you might want to add some hush puppies or a side of mac and cheese. I also love serving these with a simple remoulade sauce or tartar sauce for dipping, plus some lemon wedges on the side to brighten everything up. If you’re keeping things light, a mixed green salad with a tangy vinaigrette works great too.

Storage Instructions

Keep Fresh: These tasty catfish cakes will stay good in the fridge for up to 3 days when stored in an airtight container. I like to place a piece of parchment paper between layers to prevent them from sticking together. They make great leftovers for quick lunches!

Freeze: Want to make a bigger batch? These fish cakes freeze really well! Just place them (cooked or uncooked) on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Such a time-saver for busy weeknights!

Warm Up: To get your catfish cakes nice and crispy again, heat them in a skillet over medium heat for a few minutes on each side. You can also pop them in the oven at 350°F for about 10 minutes. If cooking from frozen, thaw them overnight in the fridge first.

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 70-80 g
• Fat: 110-120 g
• Carbohydrates: 100-110 g

Ingredients

• 2 1/2 cups crushed buttery round crackers (like Ritz)
• 1 tbsp creamy salad dressing
• 1 tsp yellow mustard
• 1/2 tsp Old Bay seasoning
• 1/4 cup vegetable oil (or other neutral oil like canola)
• 1 medium onion, chopped (finely diced for better texture)
• 1 large egg
• 1 lb catfish fillets

Step 1: Cook the Catfish

Place the catfish in a saucepan and add enough water to cover the fish completely.

Bring the water to a boil and cook the catfish until it flakes easily with a fork.

Once the fish is cooked, remove the saucepan from the heat and carefully drain the water.

Step 2: Prepare the Fish Mixture

Using a fork, mash the cooked catfish directly in the saucepan.

Stir in crushed crackers, finely chopped onion, a beaten egg, your choice of salad dressing, mustard, and Old Bay seasoning.

Mix until all the ingredients are evenly blended and the consistency is suitable for forming patties.

Step 3: Form the Patties

Divide the fish mixture into eight equal portions and shape them into patties.

Ensure the patties are compact enough so they hold together during cooking.

Step 4: Fry the Patties

Heat oil in a large, heavy skillet over medium-high heat.

Once the oil is hot, carefully place the catfish patties in the skillet.

Fry the patties until they are golden brown on both sides.

Use an instant-read thermometer to check that the internal temperature of each patty reaches at least 145 degrees F (63 degrees C) to ensure they are fully cooked.

Step 5: Drain and Serve

Remove the cooked patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve the catfish patties hot, and enjoy your delicious meal!