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Jumpin’ Catfish Cakes


  • 1 pound catfish fillets
  • 1 medium onion chopped
  • 1 teaspoon dry mustard
  • 1 tablespoon mayo - add more if they need to stick together more
  • 2 teaspoons Feisty Fish Rub
  • 2-1/2 cups coarsely crushed round butter crackers
  • 1 egg
  • Canola oil for pan frying


  • Place catfish in a saucepan with enough water to cover. Bring to boil and then simmer until fish flakes easily with a fork.
  • Drain off water and pat dry. Mash up with a fork and place in a bowl.
  • Add chopped onion, mustard, mayo, Feisty Fish Rub, cracker crumbs and egg. Mix well until blended.
  • Heat enough canola oil to a depth if 1/4”.
  • Form mixture into small patties for appetizers or larger ones for entrée portion. Form and roll as if a cookie.
  • Flatten and fry in hot oil until golden brown and then flip and fry until golden brown.
  • Drain on towels.
  • Serve with red pepper sauce or remoulade sauce if desired.