Catfish Cakes with Creamy Cucumber Horseradish Sauce
July 02, 2012
Categories: Dinner, Lunch, Main Dish, Side Dishes, Fish, Catfish, Vegetables, North American, Budget-Friendly, Freezer (OAMC), Make-Ahead, Quick Meals, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Ladies Luncheon, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Poach, Refrigerator, Stove Top, Low Calorie, Low Cholesterol, Make it from scratch more
"These are just a nice change from the more traditional salmon cakes. They are really good, easy, a bit healthier as they are baked and served with a yogurt sauce; as well as inexpensive to make - and, they also freeze very well. So make these ahead of time and then freeze for later. Rather than tarter, this is a light but a bit spicy cucumber sauce. Cooking time doesn't include refrigeration time."
- CUCUMBER SAUCE
- Serving Size: 1 (97.1 g)
- Calories 134.4
- Total Fat - 6.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 28.2 mg
- Sodium - 4927 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 0.8 g
- Sugars - 0.5 g
- Protein - 10.6 g
- Calcium - 72.3 mg
- Iron - 1.4 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Cucumber Sauce ... Make the sauce ahead of time, at least 30 minutes before serving. For the cucumber, I prefer a seedless cucumber, but a regular cucumber will work just fine. Peel, and lightly seed, by cutting the cucumber in half lengthwise; take a spoon and run it down the center removing most of the seeds. Then dice the cucumber fairly fine. Set on a plate lined with a paper towel and lightly salt. Let it rest 10 minutes. This will draw out some of the moisture, so your sauce will not be runny.
Add the cucumber to the yogurt with the dill, horseradish, and lemon juice. If you like the sauce a bit 'tart,' you can add a bit more lemon juice. Season with salt and pepper. Refrigerate until ready to use.
Catfish ... I prefer to steam or to poach the catfish for this recipe. You want a very soft moist fish. My method - add about 1/2' water to a large saute pan and bring to medium heat. Add the catfish and put the lid on. Reduce the heat to medium low and simmer about 10 minutes until the fish is firm and flaky. I don't find it necessary to season the water at this point. Remove the fish to a plate and let it cool before making the cakes.
Cakes ... Add the celery, onion, cracker crumbs, mayonnaise, parsley and chives, old bay seasoning, and a pinch of both salt and pepper. Mix well, then add in the catfish, mixing well, but trying not to over mix so the catfish doesn't break up too much. Check again to see if additional seasoning is needed.
Form the cakes into small patties and place on a baking sheet lined with parchment paper and brushed with olive oil. Brush a little olive oil over each cake, cover and refrigerate at least 15 minutes to firm up. The olive oil will help to brown the patties.
Bake ... Preheat the oven to 350 degrees. Bake for 10-12 minutes until golden brown. Cooking times can vary depending on how thick and how big you make the cakes.
Serve ... Top the cakes with the cucumber sauce and a lemon wedge and ENJOY!
Tips & Variations
No special items needed.