Recipe: Catfish Cakes

Catfish cakes are perfect with eggs for breakfast, as a sandwich or with a salad for lunch or served with your favorite sides for dinner.

By Jimmy Kennedy
Cook Ambassador

There are so many wonderful and delicious ways to cook catfish, but this has been a crowd favorite for many years at home and for restaurant and catering specials. One of the great things about them, in addition to the taste, is the fact that you can make them any size and shape you wish. You can make them small for appetizers, big for lunch or dinner, or fish-shaped or heart-shaped for fun … it’s all good. It’s also a really good way to use leftover fish from the night before. Catfish cakes are perfect with eggs for breakfast, as a sandwich or with a salad for lunch or served with your favorite sides for dinner. 


  • 2 1/2 to 3 pounds U.S. farm-raised catfish fillets
  • 2 eggs, beaten
  • 3/4 cup mayonnaise
  • 1/4 cup half-and-half 
  • 2 tablespoons Dijon mustard
  • 4 1/2 teaspoons Worcestershire sauce
  • 2 1/2 teaspoons Old Bay seasoning
  • 2 cups cracker crumbs, crushed (you can also use panko, cornflakes or leftover cornbread)
  • 2 or 3 dashes of hot sauce
  • Several tablespoons butter, for frying

Lemon slices, tartar sauce, rémoulade or cocktail sauce

(Photo: Justin Broulliard)
  1. Cook the catfish fillets until done and set them aside. You can grill, fry, poach, broil or bake them as you like. 
  2. Combine the eggs, mayo, half-and-half, mustard, Worcestershire sauce, Old Bay seasoning, cracker crumbs and hot sauce in a large bowl and blend well.
  3. When the fish has cooled enough to handle, chop or break it into the bowl and mix. With your hands, form the mixture into any shape you wish, but I usually make them into 3- to 4-inch patties. If possible, place them on a baking sheet or plate and place in the refrigerator or cooler for about half an hour.
  4. When you are ready to cook, heat a skillet and melt enough butter to completely cover the bottom. Once the butter has melted completely and is good and hot and bubbling, add a few catfish cakes to the skillet. Don’t crowd the pan or it will be hard to turn them over. Cook 4 to 5 minutes on each side or until they are golden brown. Remove the cakes from the pan and place them on a plate or a paper plate lined with a paper towel. Wipe the pan lightly with a paper towel. Add more butter and let it melt and get hot, then add more cakes to the pan. 
  5. When all the catfish cakes have been cooked, transfer them to a serving platter. Serve them with the lemon slices and the sauce of your choice. 
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Yield: About 12 4-inch catfish cakes or four to six servings

Enjoy and Go Outside!

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