Catfish Cakes

Ingredients and Weight:

• 1 pound catfish fillets, skinless and boneless
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Preparation Time:

10 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. In a food processor, pulse the catfish fillets until finely chopped.
2. Transfer the chopped catfish to a large bowl. Add the onion, bell pepper, celery, panko breadcrumbs, Parmesan cheese, egg, Old Bay seasoning, salt, and pepper. Mix well until combined.
3. Form the mixture into 8 patties.
4. Heat vegetable oil in a large skillet over medium heat.
5. Fry the catfish cakes for 5-6 minutes per side, or until golden brown and cooked through.
6. Serve hot with your favorite dipping sauce.

Nutritional Information:

• Calories: 250
• Protein: 20 grams
• Fat: 15 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Savory and flavorful
• Crispy on the outside, moist and tender on the inside
• Perfect for a main course or appetizer
• Pairs well with tartar sauce, cocktail sauce, or remoulade

User Comments:

• "These catfish cakes were absolutely delicious! They were so flavorful and moist, and the crispy exterior was perfect."
• "I love that these catfish cakes are so easy to make. They're a great way to use up leftover fish fillets."
• "I served these catfish cakes with a lemon-herb aioli and they were a huge hit with my guests."

Special Precautions and Tips:

• Make sure the fish fillets are completely skinless and boneless before chopping.
• If you don't have a food processor, you can finely chop the catfish and vegetables by hand.
• Don't overmix the catfish mixture, as this will make the cakes tough.
• Fry the catfish cakes over medium heat to prevent them from burning.
• Serve the catfish cakes hot with your favorite dipping sauce.