Sarasota's Fresh Catfish Cakes with Zesty Mustard Cream Sauce
Elevate your weeknight dinners or impress your guests at a small dinner party with these Fresh Catfish Cakes, a lightened version of a classic recipe. Packed with flavor from fresh herbs and spices, these cakes skip the mayo for a healthier twist while still delivering that delightful crispness from pan sautéing. The Zesty Mustard Cream Sauce adds a tangy kick that pairs beautifully with the flaky catfish, making this dish versatile enough to serve with a refreshing vinegar-based coleslaw or a light potato salad. This recipe yields approximately 8 generous cakes, perfect as a main dish or smaller, bite-sized appetizers. Whether it's a busy weeknight or a special gathering, enjoy a taste of Florida’s culinary charm with these quick and easy catfish cakes.
N/A
Servings
205
Calories
18
Ingredients
Ingredients
Sour Cream
2/3 cup (Choose less fat or your preferred type)
Stone Ground Mustard
2 tablespoons (Dijon recommended for a smoother taste)
Capers
1 teaspoon (Adjust quantity to taste)
Fresh Parsley
4 tablespoons (Finely chopped)
Black Pepper
to taste (Freshly ground)
Salt
to taste (Use sparingly due to capers)
Catfish Fillet
1 lb (Cooked and flaked)
Celery
1/4 cup (Very finely diced)
Red Onion
1/8 cup (Very finely diced)
Vidalia Onion
1/8 cup (Very finely diced)
Scallion
1 (Very finely chopped)
Egg Whites
2 large (Beaten)
Whole Egg
1 large (Beaten)
Parmesan Cheese
1/4 cup (Grated)
Panko Breadcrumbs
1 cup (For better crispness)
Old Bay Seasoning
1/2 teaspoon (Or any seafood seasoning)
Olive Oil
to taste (For sautéing and frying)
Lemon
1 (Cut into wedges for serving)
Instructions
1
Prepare the sauce by combining sour cream, stone ground mustard, capers, and parsley in a small mixing bowl. Season with salt and pepper to taste, then cover and refrigerate until needed.
2
Cooking the catfish: Fill a medium non-stick pan with 1-2 cups of water, just enough to create a shallow layer. Bring the water to a gentle simmer over medium heat, then carefully place the catfish fillet in the water. Cook for approximately 4-5 minutes on each side, ensuring the water simmers but does not boil. The fish should be firm and cooked through. Remove from heat, cool slightly, then flake the catfish into a medium bowl.
3
Prepare the base vegetables: Drain the pan used for the fish, and wipe clean. Heat 1 teaspoon of olive oil over medium heat. Add in the finely diced celery, red onion, and Vidalia onion, sautéing for 3-4 minutes until softened. Stir in the scallions along with a pinch of salt and pepper, cooking for an additional 4-5 minutes until all vegetables are tender. Remove from heat and allow to cool.
4
In a small bowl, whisk together the egg whites and whole egg. Add the panko breadcrumbs, grated Parmesan cheese, Old Bay seasoning, and parsley to the flaked catfish; mix gently. Then, fold in the egg mixture until just combined, being careful not to overmix.
5
To form the cakes, take a heaping tablespoon (or two) of the mixture and shape it into a patty, about 1/2 inch thick. You should be able to make around 8 cakes. Place them on a parchment-lined cookie sheet and refrigerate for 15-30 minutes to firm up the cakes.
6
For sautéing, heat 5-6 tablespoons of olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, carefully add the chilled cakes to the pan, making sure not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
7
Serve the catfish cakes warm, accompanied by the prepared Zesty Mustard Cream Sauce, a squeeze of fresh lemon, and your choice of a healthy side salad or potato salad.
Nutrition Information
7.5g
Fat
13g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the yield for Sarasota's Fresh Catfish Cakes recipe?
This recipe yields approximately 8 generous cakes, which can be served as a main dish or as smaller, bite-sized appetizers.
How many calories are in these catfish cakes?
Each serving contains approximately 205 calories.
What ingredients are in the Zesty Mustard Cream Sauce?
The sauce consists of 2/3 cup sour cream, 2 tablespoons stone ground mustard, 1 teaspoon capers, 4 tablespoons finely chopped fresh parsley, and salt and pepper to taste.
How do you cook the catfish before making the cakes?
The catfish is poached in a medium non-stick pan with 1-2 cups of water at a gentle simmer for 4-5 minutes per side until firm and cooked through.
What kind of breadcrumbs are best for these fish cakes?
The recipe calls for 1 cup of Panko breadcrumbs to ensure better crispness.
Does this recipe use mayonnaise?
No, this recipe skips the mayo for a healthier twist, using sour cream in the sauce and eggs as a binder instead.
How much protein is in each serving?
There are 22.5 grams of protein per serving.
What vegetables are added to the catfish mixture?
The base vegetables include finely diced celery, red onion, Vidalia onion, and scallions.
Why do the cakes need to be refrigerated before cooking?
The cakes should be refrigerated for 15-30 minutes on a parchment-lined cookie sheet to help them firm up and hold their shape during sautéing.
What seasoning gives the cakes a seafood flavor?
The recipe uses 1/2 teaspoon of Old Bay seasoning, or any preferred seafood seasoning.
How much fat and carbohydrates are in the recipe?
The recipe contains 7.5g of fat and 13g of carbohydrates per serving.
What type of mustard is recommended for the sauce?
Stone ground mustard is used, though Dijon is recommended if you prefer a smoother taste.
What is the recommended cooking oil for sautéing?
The recipe suggests using 5-6 tablespoons of olive oil for sautéing the cakes.
Is there cheese in this catfish cake recipe?
Yes, 1/4 cup of grated Parmesan cheese is mixed into the flaked catfish.
How long should you sauté the cakes?
Sauté the chilled cakes for 3-4 minutes per side over medium-high heat until golden brown and crispy.
How should the catfish be prepared before mixing?
After poaching and cooling slightly, the catfish should be flaked into a medium bowl.
What are the recommended side dishes for this meal?
It pairs beautifully with a refreshing vinegar-based coleslaw, a light potato salad, or a healthy side salad.
How thick should the catfish patties be formed?
The patties should be shaped to approximately 1/2 inch thick.
What types of eggs are used as a binder?
The binder consists of a combination of 2 large beaten egg whites and 1 whole large beaten egg.
How should the vegetables be prepared?
The celery, red onion, and Vidalia onion should be very finely diced and sautéed until tender.
What should you do after sautéing the cakes?
Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Is fresh lemon part of the recipe?
Yes, it is recommended to serve the warm cakes with a squeeze of fresh lemon wedges.
What amount of catfish is required?
The recipe requires 1 lb of catfish fillet.
Can I adjust the amount of capers in the sauce?
Yes, the recipe suggests 1 teaspoon but notes you can adjust the quantity to your personal taste.
Should the parsley be fresh or dried?
The recipe specifies using fresh parsley, finely chopped, for both the sauce and the cakes.
How do you avoid overmixing the cake mixture?
Fold in the egg mixture gently until just combined with the flaked fish and dry ingredients.
What is the preparation for the scallions?
One scallion should be very finely chopped and sautéed with the other vegetables.
Is this recipe considered sustainable?
Yes, one of the tags associated with the recipe is sustainable seafood.
How should the sauce be stored before serving?
Once combined, the sauce should be covered and refrigerated until needed.
What culinary style does this recipe represent?
This dish is described as having Florida’s culinary charm and is categorized under Florida cuisine.