Catfish Cakes

Submitted by P48422

"These are absolutely delicious! Another recipe from Grady Spears, they are so good you won't have any leftovers, I promise. And once you have the ingredients together, they go together very quickly. My family loves these, and my neighbors love them."

 

• Ready In: 50mins
• Ingredients: 17
• Yields: 10 3oz. cakes

ingredients

• 3 tablespoons vegetable oil
• 2 lbs boneless skinless catfish fillets, cut into 1 inch dice
• 1⁄2 cup finely chipped red onion
• 1 jalapeno, stemmed,seed and minced
• 1⁄4 cup finely diced red bell pepper
• 2 teaspoons minced garlic
• 1⁄2 cup mayonnaise
• 1⁄4 cup thinly sliced chives
• 1⁄2 cup minced cilantro leaf
• 1 tablespoon Dijon mustard
• 1 1⁄2 cups white breadcrumbs (fresh or dried)
• 2 eggs, lightly beaten
• 1 teaspoon lime zest
• kosher salt
• fresh ground black pepper
• 1 1⁄2 cups peanut oil
• 1⁄2 cup flour

directions

1. Heat the oil in a skillet over med heat.
2. Add the catfish, onion, jalapeno and garlic.
3. Saute until the vegetables are wilted and the catfish is cooked through, about 5 minutes.
4. In a large bowl, combine the cooked fish and vegetables, mayonnaise, chives, cilantro, mustard, crumbs, egg, zest, salt and pepper.
5. Form the mixture into 10 3-oz.
6. patties; pack them fairly tight so it will stay together while cooking.
7. Set aside on a plate.
8. Heat the peanut oil in a pan until smoking slightly.
9. Dust each cake with flour and gently slip it into the hot oil.
10. Fry the cakes for approximately 2 minutes on each side, or until they are golden brown.
11. Do not crowd the cakes; it is better to cook them in batches.
12. Remove the cakes and drain on paper towels.
13. Serve hot.
14. Note 1- you can also make smaller cakes and serve as appetizers.
15. Note 2- I served this once as a replacement for the Canadien Bacon in Eggs Benedict- buttermilk biscuit on bottom, catfish cake, then a poached egg on top and added 2 tbl.
16. of salsa to my hollandaise.
17. My guests went crazy for them.