Catfish Fishcakes
Catfish Fishcakes
This fishcake recipe uses freshly cooked catfish but you can use any white fish that may be available in your local area.
Ingredients
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
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Boil and mash the potato and allow to cool.
- Poach the catfish in the oven for about 12 minutes.
- Remove the flesh of the fish from the skin and break roughly into a bowl. Drain any excess water.
- Mix the spring onion, celery and capers with the potato then add the fish to the potato mix and combine.
- Mix the cayenne and corn meal on a dry plate with the black pepper and salt.
- Form the potato/fish mix into patties and coat with the spiced corn meal mixture.
- 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 and Ratings
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Reviews in English (1)
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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)
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