Jul 14 2026
Restaurants›Parley Room›Catfish Cakes Recipe

Catfish Cakes Recipe

Inspired by Parley Room
Time1h
Serves4

Blue Catfish, fennel, orange zest, red onion, tandoori spice & sweet onion cream sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Catfish Cakes

Sweet Onion Cream Sauce

Method

Catfish Cakes Preparation

  1. 1

    Cook the Catfish

    In a pot of boiling salted water, add the blue catfish fillets and cook until the fish is opaque and flakes easily with a fork, about 10-12 minutes. Remove from water and let cool. Once cooled, flake the fish into small pieces.

  2. 2

    Mix Ingredients

    In a large bowl, combine the flaked catfish, chopped fennel, orange zest, red onion, tandoori spice mix, parsley, beaten egg, breadcrumbs, salt, and black pepper. Mix until well combined.

  3. 3

    Form the Cakes

    Using your hands, form the mixture into small patties, about 3 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to firm up.

  4. 4

    Cook the Cakes

    In a large skillet, heat the vegetable oil over medium heat. Add the catfish cakes in batches and cook for about 4-5 minutes on each side, or until golden brown and crispy.

Sweet Onion Cream Sauce Preparation

  1. 5

    Prepare the Sauce

    In a small bowl, combine the finely chopped sweet onion, sour cream, lemon juice, salt, and black pepper. Mix well until smooth. Adjust seasoning to taste.

More from Parley Room