Recipe: Catfish Cakes with Sriracha Aioli and Watercress Salad

Recipe: Catfish Cakes with Sriracha Aioli and Watercress Salad

One of my all time favorite things to do with fresh caught catfish is to make catfish cakes. A big hit whenever they're on the table, my fishing buddies just can't get enough of these tender and crunchy patties. A little spicy sriracha mayo and crisp watercress make this a great fishing camp snack, or make the cakes a little bigger and serve it for dinner, take your pick!


Ingredients:

  • 2 x 5oz Catfish fillets (de-boned skin off)
  • ½ bunch watercress (thick stems removed)
  • Sriracha Aioli
  • White Balsamic Dressing

Pattie Mixture

  • ½ red pepper (diced)
  • ½ red onion (diced)
  • 2 tbsp. fresh dill (chopped)
  • ¼ cup mayo
  • ¼ panko breadcrumbs
  • 1 large egg
  • 1 cup all-purpose flour

For White Balsamic Dressing

  • 1/4 cup grape seed oil
  • 1/8 cup white balsamic vinegar
  • 1 tbsp. honey

For Sriracha Aioli


  • 1 small garlic clove (chopped)
  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • ½ cup olive oil
  • Juice of 1 lemon
  • 2 tsp. Sriracha
  • Salt and pepper

Directions:

  1. Season Catfish fillets and bake in 375 oven until just cooked, and easily flakes apart. Pull out and drain off excess liquid.

  2. Chop red pepper, red onion, dill.

  3. Crumble catfish fillet into bowl and mix in red pepper, red onion, dill, mayo, panko, egg, salt and pepper

  4. Once mixed well, form 2 hockey puck sized patties.

  5. Chop garlic. In a small bowl add Dijon, egg yolk, garlic. Slowly incorporate olive oil by whisking quickly. Once aioli is smooth and all the oil is added whisk in Sriracha and lemon juice. Season with salt and pepper

  6. Toss watercress with white balsamic, olive oil and salt and pepper.

  7. Heat oil in pan. Sear catfish cakes on both sides until golden brown.

  8. To plate this recipe take a generous portion of sriracha aioli and swoosh it across the plate. Put down a little water cress salad and rest the fish cake on top. Garnish with lemon curls.

This recipe will work well with lots of different species, as long as they have nice flakey white fish. Using saltwater species? Try adding a half cup of lump crab to the mix! Stay tuned for new recipes for different species.

www.catch2kitchen.ca


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