Try making your own crab-cake style catfish cakes. I was surprised just how easy it is to make them yourself. You could use the same recipe with canned crabmeat too, if you wanted crab-cakes.
Time: 45 min • Prep Time: 30 min • Cook Time: 15 min
Serving Size: 8
1 lb. catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon Miracle Whip
1/2 teaspoon Old Bay Seasoning, or to taste
2 1/2 cups coarsely crushed buttery round crackers (Ritz, Townhouse, etc)
1 cup vegetable oil (for frying)
Place your catfish filets in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off the water and mash up the fish. Stir in the onion, Miracle whip, mustard, Old Bay Seasoning, cracker crumbs and the egg. Mix it all together until it is evenly blended.
Heat up your oil in a large heavy skillet over medium-high heat. Form the fish mixture into crab-cake style patties, and fry in the hot oil. When you pull them from the pan, drain on paper towels to pull off some of the excess oil. Serve hot.