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Spicy Catfish Cakes for the Slow Carb Lifestyle

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By babs
Member since 2006

Serves 4 | Prep Time 10 | Cook Time 15


2 Tbsp grapeseed oil
2 lbs. skinless cod and/or catfish filets, cut into small pieces
2 large eggs
3 Tbsp scallions, sliced thinly on an angle
3 Tbsp Italian parsley leaves, chopped
2 tsp sea salt
1/2 tsp freshly ground black pepper
1 Tbsp grated fresh ginger
1/4 tsp coriander
1 tsp chipotle powder, (or any chile powder)
squeeze of fresh lime juice (I used juice from 2 lime wedges)
1/4 tsp fish sauce
1/2 cup Panko crumbs (leave these out if you are strictly following SCD)

Preheat oven to 200 degrees F

Combine all ingredients in large bowl and mash together with fork or hands until well blended. What you are aiming for is a mixture of small, medium and large chunks of fish.

Using your hands, form small balls of the fish mixture into patties about 1/2 inch thick and about 2-3 inches in diameter (about 1/3 cup each).

Heat 2 Tbsp oil in large skillet (cast iron if you have it), until lightly smoking (about 3 minutes). Place patties in skillet starting at 6:00 direction and moving clockwise, so you remember which ones to turn over first. Do not crowd the patties; leave a little room between each one.

Cook patties until browned and crispy on one side (about 5 minutes). Do not move them around while they are browning.

Flip, starting at the 6:00 fish cake, and brown about 3 minutes or less on the other side

Remove the fish cakes to a baking sheet and place in oven to keep warm. Add more oil to skillet if needed and repeat process with remaining patties.

Pairs Well With


Since starting the Slow Carb Diet/Lifestyle a year ago, I have been on a quest to find and adapt dishes that have a robust flavor profile, but are quick and easy. Inspired by one of Gordon Ramsey's shows, I tried a range of fishcake recipes, eventually creating one I was in love with.

After experimenting with different renditions of fish cakes, I found that fish cakes can be as dry as cardboard. Creating a flavorable, tender cake came down to two variations: what kind of fish was used, and how thoroughly the fish was broken down in the mixing process.

Using a mix of cod and catfish, these fishcakes were flaky, tender and mellow in flavor, enhanced by a spicy chile sauce and a tangy tartar sauce.

Submitted by: "Dorothy Stainbrook"

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