By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

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Mini Catfish Cakes with Peachy Tartar Sauce


Crab cakes are celebrated in the South from Maryland to Florida, but good lump crabmeat can be very pricey. U.S. Farm-Raised catfish, on the other hand, is readily available and far less expensive, so I came up with these delicious Mini Catfish Cakes to highlight this domestic ingredient.

Topping the Catfish Cakes with regular tartar sauce is good, but making your own tartar sauce with a hint of spiced peaches takes them over-the-top. The sauce is delicious with any fried seafood, especially catfish and oysters. 

Catfish Cakes

  • 1 tablespoon vegetable oil
  • 1 pound catfish, poached, cooled and shredded
  • 1/2 cup fine dry breadcrumbs
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons Old Bay seasoning
  • 2 tablespoons chopped parsley
Preheat oven to 350 degrees F. Coat a baking sheet with the oil and set aside. Combine shredded catfish with the breadcrumbs, mayonnaise and old bay in a bowl. Shape into 1-inch patties and place on a lightly oiled baking sheet. Turn cakes over to coat both sides with oil. Bake 8 to 10 minutes, until golden.

Peachy Tartar Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 dash Tabasco sauce
  • 3 tablespoons chopped canned spiced peaches
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
Mix mayonnaise, lemon juice, Worcestershire sauce and Tabasco together in a bowl. Fold in peaches and parsley. Season with salt and pepper and refrigerate until ready to serve.

Makes 24 cakes and 1 cup of sauce.