Catfish: Catfish Cakes
Source of Recipe
justmecookin.com
Recipe Introduction
"Mississippi is home to wild catfish and now, in much more abundance, farm-raised varieties. When shaped into patties, coated in cornmeal and fried, the resulting fish cakes are wonderfully crunchy and utterly delicious "
List of Ingredients
Remoulade:
1/3 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon fresh lemon juice
1/4 teaspoon liquid hot-pepper sauce
Catfish Cakes:
1 pound catfish fillets in chunks
1/2 cup yellow cornmeal
1/4 cup packaged seasoned bread crumbs
3/4 teaspoon salt
1 sweet red pepper finely diced
3 scallions finely chopped (1/4 cup)
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 egg white
3 tablespoons vegetable oil Recipe
Remoulade: Mix mayonnaise, capers, lemon juice and pepper sauce in bowl. Cover; refrigerate.
Catfish Cakes: Pulse catfish in food processor until coarsely chopped. Mix cornmeal, crumbs and 1/4 teaspoon salt in small bowl. Add 1/2 cup cornmeal mixture to catfish in processor; reserve remainder for coating. Add red pepper, scallions, Cajun seasoning, black pepper, lemon juice, egg white and remaining 1/2 teaspoon salt to processor. Pulse until evenly combined, about 30 seconds.
Shape mixture into eighteen 2-inch patties, 2 tablespoons each. Coat in remaining cornmeal mixture.
Heat oil in large nonstick skillet over medium heat. Without crowding, cook cakes in batches 3 minutes, until light golden. Flip over; cook 3 minutes. Serve warm with remoulade. Makes 6 servings.
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