Creole Catfish Cakes - Kraft Recipes Top
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Creole Catfish Cakes

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  • Place catfish fillets in a single layer in a large saucepan or Dutch oven and add just enough water to cover. Bring to a simmer over low heat on stovetop. Cover and cook for 3 to 4 minutes. Remove from heat and let cool in stock.
  • In a heavy saucepan, melt butter over medium-high heat on stovetop. Add flour, whisking constantly for 2 to 3 minutes. Gradually add milk, whisking until smooth. Cook for 8 to 10 minutes, or until thickened. Stir in Old Bay seasoning, salt, pepper, mustard, and garlic powder.
  • In a bowl, flake catfish fillets. Add cream sauce, 1-1/2 cups bread crumbs, bell pepper, green onion, lemon juice, and pepper sauce. Shape catfish mixture into cakes. Coat with additional bread crumbs.
  • In a heavy skillet, heat 1 tablespoon oil and 1 tablespoon butter per batch over medium heat on stovetop until butter is melted. Cook catfish cakes for 5 to 7 minutes on each side, or until golden brown. Repeat with remaining catfish cakes.


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