Recipes: Catfish, Pt 2

Catfish is by far my favorite fish to eat, and I’m sure I’ve mentioned this fact many times. I know many would agree that it’s hard to beat fried catfish. However, one of the great things about catfish—and many other fish—is their versatility in terms of cooking. While I love fried catfish, I also love to try new recipes and today I have two different takes on catfish that I know you’ll love.




Catfish Cakes

1 – 1 ½ pounds of catfish fillets

½ medium onion, chopped

1 tsp yellow mustard

1 tbsp mayonnaise

½ tsp seasoning (Old Bay, for example, or your own blend)

2 ½ cups crushed crackers

1 egg

1 cup vegetable oil


1.  Preheat oven to 350 degrees.

2.  Place catfish in a 13×9 baking dish and season to taste. Bake until fillets flake easily with a fork.

3.  In a mixing bowl, blend fish flakes with onion, mustard, mayonnaise, cracker crumbs, and egg. Form mixture into small patties.

4.  Heat oil in a large frying pan over medium-high heat and fry patties until golden brown and crispy. Drain on paper towel and serve.


Cheesy Catfish Chowder

1 ½ pounds catfish, cut into 1-inch pieces

1 tablespoon butter

½  small onion, chopped

1 14-ounce can chicken broth

1 cup water

½ cup celery, chopped

1 cup baby carrots, sliced

2 potatoes, cubed

3 cups milk, divided

1/3 cup flour

1 tsp celery salt

1 ½ cups shredded cheddar cheese

Salt and pepper, to taste


1.  In a Dutch oven, melt butter and sauté onions over medium heat until tender.

2.  Add chicken broth and water and mix in celery, carrots, and potatoes. Cook for 10 minutes or until vegetables are tender.

3.  In a mixing bowl, mix half the milk with the flour and then add to Dutch oven mixture.

4.  Add remaining milk, celery salt, and salt and pepper (if used) to Dutch oven mixture and cook for another 10 minutes, or until thickened, stirring occasionally.

5.  Stir in catfish cubes and cook until fish flakes easily with a fork, then mix in cheese until it melts.