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Oven-Baked Catfish Cakes with Lemon Caper Sauce
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 lb. U.S. Farm-Raised Catfish Fillets, cooked
- 1–1/2 cups mashed potatoes
- 1/4 cup red onion, diced
- 1/4 cup red bell pepper, diced
- 1 teaspoon fresh parsley, chopped
- 1 tablespoon Creole mustard
- 1 tablespoon mayonnaise
- 1/2 teaspoon capers, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon hot sauce
- 1 cup bread crumbs
- 1/4 cup olive oil
Lemon Caper Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard
- 1/4 teaspoon Cajun seasoning blend
- 1 tablespoon capers, chopped
- 1 teaspoon hot sauce
- 1 tablespoon red onion, finely diced
- 1/2 lemon, juiced
Instructions
- Preheat oven to 350° F.
- Mix together all ingredients, except olive oil and bread crumbs. Shape into equal size cakes and coat with bread crumbs.
- In medium skillet, heat oil over medium high heat. Cook catfish cakes 2 minutes on each side.
- Transfer catfish cakes to greased baking sheet; bake in oven 15 minutes.
- Remove catfish cakes from oven and place on serving dish. Garnish with Lemon Caper Sauce and fresh lemon wedges.
Lemon Caper Sauce
- Combine all ingredients and mix well.
