Catfish Cakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

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 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

Recipe

• 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.