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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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.
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