Catfish with Citrus Herb Butter

Give this Southern twist a shot crab cakes by utilizing catfish all things considered.



  • 1 pound catfish filets, generally slashed
  • 1 enormous egg
  • 2/3 cup panko breadcrumbs
  • ¼ cup parsley, finely slashed
  • 3 green onions, minced
  • ½ teaspoon every lemon, lime and orange zing
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon newly ground dark pepper
  • 2-3 tablespoons canola oil

Herb Butter

  • 4 tablespoons spread, relaxed
  • 2 tablespoons new parsley, minced
  • ½ teaspoon every lemon, lime and orange zing
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper


  1. In a huge bowl, join catfish, egg, breadcrumbs, parsley, onion, citrus flavors, salt, onion powder and pepper. Blend well.
  2. Pat into 12 patties. They ought to keep intact well. Assuming that they are excessively free to hold their shape, add another ½ egg and remix.
  3. Heat 1 to 2 tablespoons oil over medium intensity in a nonstick skillet. At the point when the oil starts to sparkle, place 4 to 6 cakes in the skillet. Brown uniformly on each side, around 4 minutes for every side. Rehash until all are cooked through.
  4. Whisk together the citrus spice spread fixings until very much joined. Serve promptly with hot catfish cakes.

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