Creole Catfish Cakes
- Ready In:
- 51mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 907.18 g catfish fillets
- 78.78 ml butter or 78.78 ml margarine
- 177.44 ml all-purpose flour
- 473.18 ml milk
- 4.92 ml salt
- 2.46 ml pepper
- 2.46 ml dry mustard
- 473.18 ml soft breadcrumbs, divided
- 354.88 ml diced red bell peppers
- 118.29 ml minced green onion
- 2.46 ml hot sauce
- 14.79-29.58 ml butter or 14.79-29.58 ml margarine
- 14.79-29.58 ml vegetable oil
directions
- Put fish fillets on a lightly greased rack in a broiler pan.
- Broil 5 inches from heat for 10-15 minutes or until fish is done (flakes easily with a fork).
- Put fillets into a bowl; flake fish and set aside.
- In a saucepan, melt 1/3 cup butter over low heat.
- Add in flour; stir with a whisk until smooth.
- Cook and whisk constantly for 1 minute.
- Gradually add in milk; cook and whisk constantly over medium heat for 8 minutes or until mixture is thickened and bubbly.
- Add in salt, pepper, and mustard; stir to combine.
- Pour sauce over fish.
- Add to the fish--1/2 cup breadcrumbs, red bell pepper, green onions, and hot sauce; stir all to combine.
- Cover bowl and chill at least 1 hour.
- Shape 1/4 cup mixture into a patty; repeat with remaining mixture.
- Coat patties evenly with remaining breadcrumbs.
- Melt 1 tablespoon butter and add 1 tablespoon oil to a large skillet.
- Fry patties (a few at a time) 3 minutes on each side or until lightly browned; add butter and/or oil as needed.
- Serve with tartar sauce, mustard sauce or anything that suits your fancy.
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