Course
Small Bites
Duration
30 minutes
Serves
9 to 12 sliders
Blue catfish are fascinating. There are deep cultural, social, and economic ties associated with eating these whiskered fish. They're still considered by many to be bottom feeders, and unlike salmon, tuna, striped bass, and most commercially available fish, they don’t command a high price point or luxury status. In short, catfish are the “trash fish”—which is a shame on many levels.
First, blue catfish are tasty. In my opinion, they’re the best and most consistent-tasting catfish in our waters. Clean, flaky, and mild, blue cats are a versatile and easy-to-like protein. They lend themselves to a wide range of preparation styles, although I'd wager that the majority of them get deep fried.
In the tributaries of the Chesapeake Bay, blue catfish were introduced to provide recreational anglers with opportunities in the 60s and 70s. Since then, they have all but taken over the bay. Studies indicate that they make up as much as 75% of the fish biomass in the bay. Studies also show that blue catfish have negative impacts on native fish and shellfish.
With the growing concern over fish stocks, aquaculture, and sustainable fishing practices, blue catfish offer a solution for the ever-growing demand for fish, and also a way to manage them.
Eating blue catfish is about the best thing you can do to address multiple ecological issues. Keeping demand up keeps prices stable and keeps commercial fishermen fishing for them. But how do you get people to eat a fish considered a “bottom feeder?”
After a lifetime in the restaurant industry, I’ve found the best way to get someone to try something they think they don’t want to eat, is to change the form in which it is presented. In this case, you take a less desirable fish, and make it into something that looks like a crab cake. Even better, you make it small. People love tiny food.
These catfish cake sliders are easy to like, light on filler, and have plenty of lemon and herbs—all the characteristics of a good crab cake. Topped with a tangy remoulade, even fish snobs will be coming back for seconds.
You can change up this recipe to suit your taste, but one thing I will stress is to not overwork the mixture. You want to fold in the ingredients gently by hand, stirring just enough to evenly distribute all the ingredients. Over-mixing, or using a mechanical mixer, will turn the catfish meat into a paste, and the resulting cakes will be dense and heavy, lacking the light and flaky texture of a good seafood cake.
Ingredients
- 1 lb. catfish fillets
- ½ cup panko bread crumbs
- 1 egg
- ¼ cup mayo
- 2 tbsp. shallots, minced
- 1 tbsp. chives, minced
- 1 tbsp. parsley, minced
- 1 tbsp. whole grain mustard
- ¼ tsp. celery seed
- Juice of half a lemon
- Zest of half a lemon
- Brioche or potato rolls (for serving)
Remoulade
- ½ cup mayonnaise
- 2 tbsp. shallot, minced
- 1 tbsp. capers
- 1 clove garlic, minced
- 1 tbsp. smoked paprika
- ¼ tsp. cayenne pepper
- Zest of ½ a lemon
- Juice of ½ large lemon
- A few dashes of Tabasco or other hot sauce (optional)
Also works with
Preparation
- Prepare the remoulade by combining all ingredients and mixing together. Cover and refrigerate until ready to use.
- Preheat oven to 350°F.
- Season the fillets with salt and pepper. Place on a lightly oiled sheet pan and bake until internal temperature reaches about 135°F or fillets flake easily with a fork, 10 to 15 minutes depending on the thickness of the fillets. Once cooked, remove from the oven and cool them down in the fridge.
- Meanwhile, combine all ingredients except the fish and panko, and mix until even.
- Once the fish is cooled completely, gently break into large pieces and place in a mixing bowl. Add in the egg, mayo, and seasoning mixture. Fold a few times with your hands or a spatula until the fish is mostly combined. Add in the panko and fold a few more times, just enough to get everything evenly coated.
- Form into cakes about golf ball size spheres and flatten to about ½-inch thick.
- Sear the cakes in an oiled pan over medium heat, about 2 minutes per side.
- Serve on a brioche or potato roll and top with remoulade.
Blue catfish are fascinating. There are deep cultural, social, and economic ties associated with eating these whiskered fish. They're still considered by many to be bottom feeders, and unlike salmon, tuna, striped bass, and most commercially available fish, they don’t command a high price point or luxury status. In short, catfish are the “trash fish”—which is a shame on many levels.
First, blue catfish are tasty. In my opinion, they’re the best and most consistent-tasting catfish in our waters. Clean, flaky, and mild, blue cats are a versatile and easy-to-like protein. They lend themselves to a wide range of preparation styles, although I'd wager that the majority of them get deep fried.
In the tributaries of the Chesapeake Bay, blue catfish were introduced to provide recreational anglers with opportunities in the 60s and 70s. Since then, they have all but taken over the bay. Studies indicate that they make up as much as 75% of the fish biomass in the bay. Studies also show that blue catfish have negative impacts on native fish and shellfish.
With the growing concern over fish stocks, aquaculture, and sustainable fishing practices, blue catfish offer a solution for the ever-growing demand for fish, and also a way to manage them.
Eating blue catfish is about the best thing you can do to address multiple ecological issues. Keeping demand up keeps prices stable and keeps commercial fishermen fishing for them. But how do you get people to eat a fish considered a “bottom feeder?”
After a lifetime in the restaurant industry, I’ve found the best way to get someone to try something they think they don’t want to eat, is to change the form in which it is presented. In this case, you take a less desirable fish, and make it into something that looks like a crab cake. Even better, you make it small. People love tiny food.
These catfish cake sliders are easy to like, light on filler, and have plenty of lemon and herbs—all the characteristics of a good crab cake. Topped with a tangy remoulade, even fish snobs will be coming back for seconds.
You can change up this recipe to suit your taste, but one thing I will stress is to not overwork the mixture. You want to fold in the ingredients gently by hand, stirring just enough to evenly distribute all the ingredients. Over-mixing, or using a mechanical mixer, will turn the catfish meat into a paste, and the resulting cakes will be dense and heavy, lacking the light and flaky texture of a good seafood cake.
Ingredients
- 1 lb. catfish fillets
- ½ cup panko bread crumbs
- 1 egg
- ¼ cup mayo
- 2 tbsp. shallots, minced
- 1 tbsp. chives, minced
- 1 tbsp. parsley, minced
- 1 tbsp. whole grain mustard
- ¼ tsp. celery seed
- Juice of half a lemon
- Zest of half a lemon
- Brioche or potato rolls (for serving)
Remoulade
- ½ cup mayonnaise
- 2 tbsp. shallot, minced
- 1 tbsp. capers
- 1 clove garlic, minced
- 1 tbsp. smoked paprika
- ¼ tsp. cayenne pepper
- Zest of ½ a lemon
- Juice of ½ large lemon
- A few dashes of Tabasco or other hot sauce (optional)
Also works with
Preparation
- Prepare the remoulade by combining all ingredients and mixing together. Cover and refrigerate until ready to use.
- Preheat oven to 350°F.
- Season the fillets with salt and pepper. Place on a lightly oiled sheet pan and bake until internal temperature reaches about 135°F or fillets flake easily with a fork, 10 to 15 minutes depending on the thickness of the fillets. Once cooked, remove from the oven and cool them down in the fridge.
- Meanwhile, combine all ingredients except the fish and panko, and mix until even.
- Once the fish is cooled completely, gently break into large pieces and place in a mixing bowl. Add in the egg, mayo, and seasoning mixture. Fold a few times with your hands or a spatula until the fish is mostly combined. Add in the panko and fold a few more times, just enough to get everything evenly coated.
- Form into cakes about golf ball size spheres and flatten to about ½-inch thick.
- Sear the cakes in an oiled pan over medium heat, about 2 minutes per side.
- Serve on a brioche or potato roll and top with remoulade.