Blue catfish, often overlooked and labeled a “trash fish,” possess a delicate, flaky flavor that lends itself to a variety of culinary applications. These abundant fish, introduced to the Chesapeake Bay, offer a sustainable seafood solution while addressing ecological concerns. Transforming these underrated fish into crowd-pleasing catfish cake sliders presents a delicious and responsible dining option.
This recipe elevates blue catfish by presenting them in a familiar, bite-sized format, reminiscent of crab cakes. Light on filler and bursting with lemon and herbs, these sliders, topped with a tangy remoulade, are sure to convert even the most skeptical palate. The key to success lies in gently folding the ingredients to maintain a light and flaky texture.
Ingredients:
- 1 lb. catfish fillets
- ½ cup panko bread crumbs
- 1 egg
- ¼ cup mayonnaise
- 2 tbsp. shallots, minced
- 1 tbsp. chives, minced
- 1 tbsp. parsley, minced
- 1 tbsp. whole grain mustard
- ¼ tsp. celery seed
- Juice and zest of ½ lemon
- Brioche or potato rolls (for serving)
- Remoulade (recipe included)
Preparation:
- Prepare the remoulade and refrigerate.
- Bake seasoned catfish fillets until cooked through, then cool.
- Combine ingredients (excluding fish and panko).
- Gently fold cooled fish into the mixture.
- Incorporate panko, mixing lightly.
- Form patties and sear until golden brown.
- Serve on rolls with remoulade.
These catfish cake sliders offer a delicious and sustainable way to enjoy an often-underappreciated fish. Ready to transform your perception of catfish? Try this recipe and share your culinary creations with friends and family. Let’s make sustainable seafood delicious and accessible for everyone!
Image/Source: MeatEater
