Creole Catfish Cakes

Creole Catfish Cakes Recipe - A Delicious Seafood Dish from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Creole Catfish Cakes are a delicious and flavorful dish that combines U.S. farm-raised catfish with traditional Creole seasonings and ingredients. These cakes are perfect for a special dinner or as a unique appetizer for a party.

History

Creole Catfish Cakes have their roots in the rich culinary traditions of Louisiana. Creole cuisine is a blend of French, Spanish, African, and Native American influences, resulting in a unique and vibrant flavor profile. Catfish is a popular ingredient in Southern cooking, and this recipe puts a Creole twist on a classic dish.

Ingredients

1 lb (454 g) of U.S. farm-raised catfish fillets
6 tbsp of butter
0.75 cup of flour
2 cups of milk
0.5 tsp of salt
0.5 tsp of black pepper
0.5 tsp of dry mustard
1.5 cups of bell pepper, finely chopped
0.5 cup of green onions, finely chopped
0.5 tsp of tabasco
1.5 cups of fresh breadcrumbs

How to prepare

Broil or grill the catfish fillets over medium-high heat for about 5 minutes per side, or until the flesh flakes easily with a fork.
Allow the fillets to cool.
Melt the butter in a heavy saucepan.
Add the flour and stir constantly for 2 to 3 minutes, until the roux bubbles.
Slowly add the milk while continuing to stir, until the cream sauce thickens, which should take about 10 to 12 minutes.
Add salt, pepper, and mustard, and mix well.
Flake the catfish fillets into a bowl.
Add the cream sauce and the remaining ingredients, and mix thoroughly.
Use the mixture immediately or refrigerate for up to 2 days.
Using a large spoon, shape the mixture into cakes and coat them completely with fresh breadcrumbs.
In a heavy skillet, sauté the patties gently in 1 tbsp of oil and 1 tbsp of butter, until they are browned.
Keep the cooked cakes warm while you continue cooking the remaining ones, adding more oil and butter as needed.

Variations

Add diced jalapenos for a spicy kick.
Substitute the catfish with another type of fish, such as salmon or trout.
Use different seasonings, such as Cajun seasoning or Old Bay seasoning, for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the catfish fillets until they are just cooked through, as overcooking can result in a dry and tough texture.

- When making the cream sauce, be sure to stir constantly to prevent lumps from forming.

- To ensure that the catfish cakes hold together well, refrigerate the mixture before shaping them into cakes.

- Use fresh breadcrumbs for coating the cakes for the best texture and flavor.

Serving Suggestions

Serve Creole Catfish Cakes with a side of remoulade sauce or a fresh green salad for a complete meal.

Cooking Techniques

Broil or grill the catfish fillets for a smoky flavor.

- Sauté the cakes in a skillet for a crispy exterior.

Ingredient Substitutions

Use cornmeal instead of breadcrumbs for coating the cakes.

- Substitute the bell pepper with diced tomatoes or corn for added sweetness.

Make Ahead Tips

The catfish cake mixture can be prepared ahead of time and refrigerated for up to 2 days before shaping and cooking.

Presentation Ideas

Serve Creole Catfish Cakes on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair Creole Catfish Cakes with a glass of crisp white wine or a cold beer for a refreshing combination.

Storage and Reheating Instructions

Store any leftover catfish cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

Each serving of Creole Catfish Cakes contains approximately 300 calories.

Carbohydrates

Each serving of Creole Catfish Cakes contains approximately 25 grams of carbohydrates.

Fats

Each serving of Creole Catfish Cakes contains approximately 15 grams of fats.

Proteins

Each serving of Creole Catfish Cakes contains approximately 20 grams of proteins.

Vitamins and minerals

Creole Catfish Cakes are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains fish, dairy, wheat, and soy.

Summary

Creole Catfish Cakes are a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Creole Catfish Cakes are a delicious and flavorful dish that combines U.S. farm-raised catfish with traditional Creole seasonings. With a crispy exterior and a creamy interior, these cakes are sure to be a hit at your next meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Creole Catfish Cakes. It was a warm summer day in New Orleans, and I was wandering through the bustling French Quarter, taking in the sights and sounds of this vibrant city. I had always been fascinated by the rich culinary traditions of Louisiana, and I couldn't resist the temptation to explore the local markets and sample the delicious Creole cuisine that the region is famous for.

As I meandered through the narrow streets lined with colorful, historic buildings, my nostrils were tantalized by the tantalizing aroma of spices wafting from the nearby food stalls. I followed my nose to a bustling outdoor market, where vendors were selling an array of fresh seafood, exotic spices, and vibrant produce. I felt like a kid in a candy store, surrounded by so many tantalizing ingredients just waiting to be transformed into a mouthwatering culinary creation.

I struck up a conversation with a friendly vendor who was selling fresh catfish, a staple in Creole cooking. He shared with me his family recipe for Creole Catfish Cakes, a traditional dish that had been passed down through generations. The thought of crispy, golden brown catfish cakes infused with the bold flavors of the Creole spice blend made my mouth water, and I knew I had to learn how to make this dish for myself.

The vendor generously agreed to teach me his family recipe, and we spent the rest of the afternoon working side by side, preparing and frying up batch after batch of the savory catfish cakes. As we worked, he shared with me the stories and traditions behind each ingredient, from the fiery cayenne pepper to the aromatic garlic and onion. I listened intently, soaking up every word like a sponge, eager to learn as much as I could from this culinary master.

After hours of cooking and chatting, we finally sat down to enjoy the fruits of our labor. The catfish cakes were everything I had hoped for and more – crispy on the outside, tender and flavorful on the inside, with just the right amount of heat from the spices. I felt like I had unlocked a door to a whole new world of culinary delights, and I couldn't wait to share this recipe with my family and friends back home.

Over the years, I have continued to perfect the recipe for Creole Catfish Cakes, adding my own personal touch with each batch that I make. I have served them at countless family gatherings and dinner parties, always to rave reviews and requests for seconds. The secret, I have learned, is to use only the freshest ingredients, and to take the time to infuse each bite with love and care.

As I sit here now, surrounded by the familiar sights and sounds of my own kitchen, I can't help but smile as I recall that fateful day in New Orleans when I first discovered the recipe for Creole Catfish Cakes. It is a memory that I will always cherish, a reminder of the joy and passion that cooking has brought into my life. And as I take a bite of a freshly fried catfish cake, savoring the rich flavors and complex spices, I am grateful for the culinary journey that has brought me to this delicious moment.