Oven-Baked Catfish Cakes
with Lemon Caper Sauce

Oven-Baked Catfish Cakes are served with Lemon Caper Sauce and fresh lemon wedges.

Oven-Baked Catfish Cakes


Catfish Cakes

  • 1 pound U.S. Farm-Raised Catfish Fillets, cooked
  • 1 1/2 cups mashed potatoes
  • 1/4 cup red onion, diced
  • 1/4 cup red bell pepper, diced
  • 1 teaspoon fresh parsley, chopped
  • 1 tablespoon Creole mustard
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon capers, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon hot sauce
  • 1 cup bread crumbs
  • 1/4 cup olive oil

Lemon Caper Sauce

  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
  • 1/4 teaspoon Cajun seasoning blend
  • 1 tablespoon capers, chopped
  • 1 teaspoon hot sauce
  • 1 tablespoon red onion, finely diced
  • 1/2 lemon, juiced


  1. Catfish Cakes: Heat oven to 350 degrees F.
  2. Mix together all ingredients, except olive oil and bread crumbs. Shape into equal size cakes and coat with bread crumbs.
  3. In medium skillet, heat oil over medium high heat. Cook catfish cakes 2 minutes on each side.
  4. Transfer catfish cakes to greased baking sheet; bake in oven 15 minutes.
  5. Remove catfish cakes from oven and place on serving dish. Garnish with Lemon Caper Sauce and fresh lemon wedges.
  6. Lemon Caper Sauce: Combine all ingredients and mix well.

Servings: 4

Recipe and photo used with permission from: The Catfish Institute

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