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
  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 spice mixture onto both sides of fish fillets.
  3. 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.
  4. In a medium bowl, stir together cornbread, green onion, and bell pepper. Add fish, gently tossing until combined.
  5. 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.
  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 with remaining cakes. Serve with Comeback Sauce. Garnish with green onion, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/blackened-catfish-cakes/