 |
Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 1 |
|
Make the catfish mixture up to one day ahead before forming into patties, if desired. Find panko on the Asian product aisle of your supermarket. Ingredients:
1 pound catfish fillets |
1 1/4 cups japanese breadcrumbs (panko) |
3 green onions, minced |
2 large eggs, beaten |
1/2 cup finely chopped red bell pepper |
1/2 teaspoon salt |
1/4 teaspoon fresh cracked black pepper |
1/4 cup vegetable oil |
garnishes: caper-dill sour cream, fresh dill sprigs |
Directions:
1. Chop catfish into 1/4-inch pieces. Combine catfish, 3/4 cup breadcrumbs, and next 5 ingredients; gently stir until well blended. Shape mixture into 12 patties (about 1/4 cup each). Dredge patties in remaining 1/2 cup breadcrumbs.
2. Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden; drain on paper towels. Garnish, if desired.
3. *1 1/4 cups fresh breadcrumbs may be substituted.
|
|