Prep 30 mins
Cook 20 mins
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.
- 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
- Heat the oil in a skillet over med heat.
- Add the catfish, onion, jalapeno 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 and pepper.
- Form the mixture into 10 3-oz.
- patties; pack them 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 not crowd the cakes; it is better to cook them in batches.
- Remove the cakes and drain on paper towels.
- Serve hot.
- Note 1- you can also make smaller cakes and serve as appetizers.
- 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.
- of salsa to my hollandaise.
- My guests went crazy for them.