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Catfish Cakes Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. vegetable oil
2 lbs. boneless, skinless catfish fillets, cut into 1" dice
1/2 c. finely chopped red onion
1 jalapeno pepper, stemmed, seeded, minced
1/4 c. finely diced red bell pepper
1 tsp. minced garlic
1/2 c. mayonnaise
1/4 c. thinly sliced chives
1/2 c. minced cilantro leaves
1 Tbsp. Dijon mustard
1 1/2 c. fresh or dried white bread crumbs
2 eggs, lightly beaten
1 tsp. lime zest
Kosher salt to taste
Freshly ground pepper to taste

1 1/2 c. peanut oil
1/2 c. flour
Directions:
Directions:
Heat the oil in a skillet over medium heat. Add the catfish, onion, peppers and garlic. Saute until the vegetables are wilted and the catfish is cooked through, about 5 minutes.

In a large bowl, combine the cooked fish and vegetables, mayonnaise, chives, cilantro, mustard, crumbs, egg, zest, salt, & pepper. Form the mixed ingredients into ten 3-oz patties. Pack the mixture fairly tight so it will stay together while cooking. Set aside on a plate.

Heat the peanut oil in a pan until smoking slightly. Dust each cake with flour and gently slip it into the hot oil. Fry the cakes for approximately 2 minutes on each side, or until they are golden brown. Do no crowd the cakes; it is better to cook in batches. Remove the cakes and drain them on a paper towel-lined pan. Serve hot.
Personal Notes:
Personal Notes:
Mom always loved catfish. Except ours were fresh from the pond and we had to be so careful about the bones. Now we can go to the seafood counter and get fillets. Mom would have loved this recipe.

 

 

 

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