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.
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