Catfish Fishcakes

    50 minutes

    This fishcake recipe uses freshly cooked catfish but you can use any white fish that may be available in your local area.

    1 person made this

    Serves: 5 

    • 3 to 4 medium potatoes
    • 2 catfish
    • 2 spring onions, finely diced
    • 1 stick celery, finely sliced
    • 2 teaspoons capers or 1 inch gherkin, diced
    • 2 teaspoons cayenne pepper
    • 4 tablespoons corn meal or polenta
    • 1/2 teaspoon ground black pepper
    • 1 pinch salt, to taste

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Boil and mash the potato and allow to cool.
    2. Poach the catfish in the oven for about 12 minutes.
    3. Remove the flesh of the fish from the skin and break roughly into a bowl. Drain any excess water.
    4. Mix the spring onion, celery and capers with the potato then add the fish to the potato mix and combine.
    5. Mix the cayenne and corn meal on a dry plate with the black pepper and salt.
    6. Form the potato/fish mix into patties and coat with the spiced corn meal mixture.
    7. Shallow fry in olive oil for about 10 minutes each side.

    Fish Choice

    This recipe uses catfish but any fish that holds together well when cooked can be used.

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    Reviews in English (1)


    We really liked the polenta and cayenne coating as it made an ordinary fishcake a bit different. I'll do these again.  -  05 Dec 2013  (Review from Allrecipes UK & Ireland)