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Southern Catfish Cakes

Source of Recipe


From "Farm Fresh Southern Cooking" by Tammy Algood



List of Ingredients



• 4 (5-ounce) catfish fillets
  
• ½ tsp salt
  
• ¼ cup fresh breadcrumbs
  
• ¼ cup mayonnaise
  
• 2 Tbsp finely chopped red bell peppers
  
• 1 green onion, chopped
  
• 1 Tbsp Dijon mustard
  
• 1 tsp black pepper
  
• ½ tsp ground cumin
  
• ½ tsp ground coriander
  
• ¼ tsp dried basil
  
• 3 Tbsp canola or vegetable oil
  
• â…“ cup all-purpose flour
  
• Cocktail sauce
  






Instructions



1. Preheat the oven to 350°F. Lightly grease a baking sheet and add the fillets in a single layer. Sprinkle evenly with the salt. Bake 10 minutes or until the fish flakes easily with a fork. Cool on a wire rack.
   
   
2. When cool enough to handle, transfer the fillets to a large bowl and mash with a fork. Add the bread crumbs, mayonnaise, bell peppers, onions, mustard, pepper, cumin, coriander, and basil. Mix well and shape into six cakes. Place on a waxed paper lined baking sheet and cover with plastic wrap. Refrigerate at least 30 minutes or up to 4 hours.
   
   
3. Place the oil in a large skillet over medium-high heat. Place the flour in a shallow dish and dredge the cakes, shaking off the excess. Fry 3 to 4 minutes on each side or until golden brown. Serve warm with cocktail sauce.
   
   Makes 6 servings
   
   






Final Comments


If you are in a rush, freeze the prepared cakes for 15 minutes to firm them up before frying in the hot oil.