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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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These are absolutely delicious - they're adapted from a recipe I found on line - If you're short on time or can't find catfish, you can skip the poaching step and mix up the cakes using drained canned chicken - we use Kirland brand from CostCo. Ingredients:
2 lbs skinned catfish fillets |
1/2 cup white wine |
2 stalks celery |
1/2 onion |
1 carrot |
1 teaspoon dried thyme |
2 cups water |
1/2 red pepper |
1/2 onion |
2 tablespoons mayonnaise |
2 large eggs |
1 teaspoon thyme |
1 teaspoon dried parsley |
1 teaspoon lemon pepper |
1/2 teaspoon salt |
1/2 cup vegetable oil |
2/3 cup fish-fry mix, cajun flavor recommended |
Directions:
1. Chop the vegetables for the bouillon.
2. Add water, wine and vegetables in a sauce pan.
3. Bring to a simmer and add the fish, simmering until fish is cooked.
4. Drain the fish well and let it cool (retain the boullion - it's a good stock for fish chowders).
5. Finely chop the pepper and the onion.
6. Add the chopped vegetables, beaten eggs and mayonnaise and seasonings to the fish and chill this mixture.
7. Form about 8 cakes from the fish mixture and coat it lightly in your favorite fish coating - we like a Cajun flavored mix.
8. Fry in hot oil, serve with favorite sauce.
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