Tonight was like the Olden Days. 

No, I didn’t get to churn butter or card wool or call anyone “Pa” or “Ma,” but I did get to take Matthew his dinner at work. 

Back when we were first married, he had to close at the coffee shop a lot, and I didn’t want to eat alone.  So I’d cook dinner, pack it up, and walk a few blocks to his work.  None of his coworkers are married, and they all thought we were either really annoying or sort-of cute. 

Funny that I’m nostalgic for something that happened two years ago.

But tonight I got to bring my husband dinner at work again.  If I didn’t, he’d eat a stale bagel or a couple of apple fritters. 

We had a huge portion of catfish from the annual guy’s fishing trip—18 pieces of fish!  What do I do with that??

I make…catfish patties. 

Or, rather, ahemPetite Catfish Cakes with (Caper) Lemon-Dill Sauce.  Fancy, right?


1 pound catfish fillets

1 ½ cups Panko crumbs

3 minced green onions

2 large beaten eggs

½ cup finely-diced red bell pepper

½ teaspoon salt

¼ teaspoon pepper

¼ cup vegetable oil

8 ounces of sour cream

(capers if you like them)

1 Tablespoon of chopped fresh dill

2 teaspoons lemon juice


Chop catfish into ¼-inch pieces

Combine catfish with ¾ cup Panko crumbs

Add next five ingredients, stir and blend gently

For mixture into 12 patties (about a 1/4 cup each)

Dredge catfish patties in remaining Panko crumbs

Cook patties in batches over hot oil in non-stick skillet, about 4 minutes each side or until golden. Drain.

To make the caper-dill sauce to top catfish patties, simply combine the sour cream, capers (if you dare), dill, and lemon juice.

I think this would work well with any white fish, and I’m curious to see what would happen with shrimp.  I was most pleased with how well it masked the sometimes-lakey-fishy catfish taste…it made something really common and everyday taste light and fresh and fancy. 

And make the sauce, it is just right.  I used fat-free sour cream and it was the ideal compliment.  With the cakes, I sauteed some cut okra, and it was a great dinner.

Walking down the twilight-damp streets of Charleston, I had the doubly-good feeling of sharing a quality meal and knowing it would be in the best company.

AuthorBeth Ables