E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pan-fried Catfish Cakes Elizabeth Heiskell | September 2, 2016 This recipe transforms fried catfish leftovers into a plate of tasty pan-fried catfish cakes. Serve them alongside a creamy white Come Back sauce for an unforgettable seafood meal. Level Intermediate Prep Time 5-10 minutes Cook Time 10 minutes Serves 4 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Cakes 1 sleeve premium saltine crackers 2 tablespoons butter ¼ cup finely diced onion ¼ cup finely diced yellow bell pepper ¼ cup chopped scallions 8 fried catfish fillets 4 large eggs, beaten 4 teaspoons Tabasco sauce 4 teaspoons Worcestershire sauce Salt and freshly ground black pepper ¼ cup olive oil Come Back Sauce 1 tablespoon grated onion (use the large holes on a box grater) 1 cup mayonnaise 3 tablespoons fresh lemon juice 1 tablespoon vegetable oil 1 tablespoon prepared chili sauce 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper Directions Cakes In a food processor, grind the crackers to crumbs and pour into a shallow bowl. In a medium cast iron skillet, melt the butter over medium heat. Add the onion, bell pepper, and scallions and cook, stirring, until tender. In a medium bowl, with your fingers or the back of a fork, mash the leftover catfish fillets into bits. Add the beaten eggs, Tabasco, and Worcestershire and season to taste with salt and pepper. Add the onion mixture and blend well. Pat the catfish mixture into disks about 2 ½ inches wide and 1 ½ inches thick. Gently dredge the cakes in the cracker crumbs, coating well on both sides. Gradually heat a 12 Inch Skillet over medium-high heat and add the oil. Gently place the catfish cakes in the hot skillet and cook them until golden brown on both sides (you may need to do this in 2 batches). Drain on a paper bag and serve with Come Back Sauce. Come Back Sauce: In a medium bowl, mix all the ingredients together. If it is too thick to drizzle, add 1 tablespoon water to thin. It will keep in the refrigerator, tightly covered, about 2 weeks. Contributed By: Elizabeth Heiskell Elizabeth Heiskell is the co-owner of Woodson Ridge Farm in Oxford, Mississippi and is the co-author of Someone Stole the Cornbread from my Dressing. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pan-fried Catfish Cakes Elizabeth Heiskell | September 2, 2016 This recipe transforms fried catfish leftovers into a plate of tasty pan-fried catfish cakes. Serve them alongside a creamy white Come Back sauce for an unforgettable seafood meal. Level Intermediate Prep Time 5-10 minutes Cook Time 10 minutes Serves 4 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Cakes 1 sleeve premium saltine crackers 2 tablespoons butter ¼ cup finely diced onion ¼ cup finely diced yellow bell pepper ¼ cup chopped scallions 8 fried catfish fillets 4 large eggs, beaten 4 teaspoons Tabasco sauce 4 teaspoons Worcestershire sauce Salt and freshly ground black pepper ¼ cup olive oil Come Back Sauce 1 tablespoon grated onion (use the large holes on a box grater) 1 cup mayonnaise 3 tablespoons fresh lemon juice 1 tablespoon vegetable oil 1 tablespoon prepared chili sauce 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper Directions Cakes In a food processor, grind the crackers to crumbs and pour into a shallow bowl. In a medium cast iron skillet, melt the butter over medium heat. Add the onion, bell pepper, and scallions and cook, stirring, until tender. In a medium bowl, with your fingers or the back of a fork, mash the leftover catfish fillets into bits. Add the beaten eggs, Tabasco, and Worcestershire and season to taste with salt and pepper. Add the onion mixture and blend well. Pat the catfish mixture into disks about 2 ½ inches wide and 1 ½ inches thick. Gently dredge the cakes in the cracker crumbs, coating well on both sides. Gradually heat a 12 Inch Skillet over medium-high heat and add the oil. Gently place the catfish cakes in the hot skillet and cook them until golden brown on both sides (you may need to do this in 2 batches). Drain on a paper bag and serve with Come Back Sauce. Come Back Sauce: In a medium bowl, mix all the ingredients together. If it is too thick to drizzle, add 1 tablespoon water to thin. It will keep in the refrigerator, tightly covered, about 2 weeks. Contributed By: Elizabeth Heiskell Elizabeth Heiskell is the co-owner of Woodson Ridge Farm in Oxford, Mississippi and is the co-author of Someone Stole the Cornbread from my Dressing. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
