1 pound U.S. farm-raised catfish fillets
1 cup panko breadcrumbs
1/4 cup mayonnaise
1 egg, beaten
1 tablespoon lemon juice
3 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
3 teaspoons seafood seasoning (Old Bay)
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
2 tablespoons olive oil
- Preheat oven to 375°F. Coat a baking sheet with nonstick cooking spray.
- Place fish on baking sheet and bake 15 to 18 minutes, or until fish flakes easily with a fork; let cool.
- Meanwhile, in a large bowl, combine breadcrumbs, mayonnaise, egg, lemon juice, Worcestershire sauce, mustard, seafood seasoning, parsley, and salt; mix well. Flake fish into breadcrumb mixture and mix gently until well combined. Form mixture into 5 large or 10 small equal-sized "cakes."
- In a large skillet, heat oil over medium heat until hot. Add fish cakes in batches and cook 4 to 5 minutes per side, or until golden and heated through.