Oven-Baked Catfish Cakes with Lemon Caper Sauce – TCI

Oven-Baked Catfish Cakes with Lemon Caper Sauce

Serving Size: 4

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What you’ll need:

  • 1 pound U.S. Farm-Raised Catfish fillets, cooked
  • 1 ½ cups mashed potatoes
  • ¼ cup red onion, diced
  • ¼ cup red bell pepper, diced
  • 1 teaspoon fresh parsley, chopped
  • 1 tablespoon Creole mustard
  • 1 tablespoon mayonnaise
  • ½ teaspoon capers, chopped
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon hot sauce
  • 1 cup bread crumbs
  • ¼ cup olive oil
  • Lemon Caper Sauce
  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
  • ¼ teaspoon Cajun seasoning blend
  • 1 tablespoon capers, chopped
  • 1 teaspoon hot sauce
  • 1 tablespoon red onion, finely diced
  • ½ lemon, juiced

How to prepare:

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.

Serves 4

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