Blackened Catfish Cakes

Stir the fish in gently to make sure 
there are nice chunks in the 
finished catfish cakes.

Blackened Catfish Cakes
Yields: 8
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  • 1 pound boneless skinless catfish fillets
  • 5 tablespoons vegetable oil, divided
  • 2½ cups crumbled cornbread
  • ¼ cup chopped green onion
  • ¼ cup diced red bell pepper
  • 5 tablespoons mayonnaise
  • 1 large egg
  • Comeback Sauce (recipe follows)
  • Garnish: chopped green onion
  1. Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, stir together rosemary, garlic powder, onion powder, paprika, black pepper, salt, and red pepper. Sprinkle both sides 
of catfish with spice mixture.
  3. In a large cast-iron skillet, heat 
1 tablespoon oil over high heat. 
Add catfish; cook, turning once, until blackened and firm to the touch, about 4 minutes per side. Let drain 
on paper towels. Wipe skillet clean.
  4. In a medium bowl, stir together cornbread, green onion, and bell pepper. Add catfish fillets, tossing gently to combine.
  5. In a small bowl, whisk together mayonnaise and egg. Add to fish mixture, stirring gently to combine. Shape mixture into 8 patties. 
Place on prepared pan. Cover 
and refrigerate for 30 minutes.
  6. In same skillet, heat remaining 
4 tablespoons oil over medium-high heat. Reduce heat to medium. Add half of cakes, and cook until golden brown, about 3 minutes per side. Repeat procedure with remaining cakes. Serve with Comeback Sauce. Garnish with green onion, if desired.

Comeback Sauce
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • ¾ teaspoon Worcestershire sauce
  • Garnish: ground black pepper
  1. In a small bowl, stir together mayonnaise, ketchup, honey, hot sauce, and Worcestershire. Cover and refrigerate until ready to serve. Garnish with pepper, if desired.



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