Spice up your weekend potluck with these crispy Blackened Catfish Cakes. Packed with flavor and served with our creamy Comeback Sauce, they’re sure to be a hit!
Blackened Catfish Cakes
Makes 8
Ingredients
- 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
Instructions
- Line a large rimmed baking sheet with parchment paper.
- In a small bowl, stir together rosemary, garlic powder, onion powder, paprika, black pepper, salt, and red pepper. Sprinkle spice mixture onto both sides of fish fillets.
- In a large cast-iron skillet, heat 1 tablespoon oil over high heat. Add fish; cook until blackened and firm to the touch, about 4 minutes per side. Let drain on paper towels. Wipe skillet clean.
- In a medium bowl, stir together cornbread, green onion, and bell pepper. Add fish, gently tossing until combined.
- In another small bowl, whisk together mayonnaise and egg. Add to fish mixture, gently stirring until combined. Shape mixture into 8 patties. Place on prepared pan. Cover and refrigerate for 30 minutes.
- 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 with remaining cakes. Serve with Comeback Sauce. Garnish with green onion, if desired.
Comeback Sauce
Makes about ¾ cup
Ingredients
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon honey
- 1 teaspoon hot sauce
- ¾ teaspoon Worcestershire sauce
- Garnish: ground black pepper
Instructions
- 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.
