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Catfish: Catfish Cakes

Source of Recipe


From "A Cowboy in the Kitchen"






List of Ingredients



• 3 Tbsp vegetable oil
  
• 2 lbs. boneless, skinless catfish fillets, cut into 1-inch dice
  
• 1/2 cup finely chopped red onion
  
• 1 jalapeno pepper, stemmed, seeded and minced
  
• 1/4 cup finely diced red bell pepper
  
• 2 tsp minced garlic
  
• 1/2 cup mayonnaise
  
• 1/4 cup thinly sliced chives
  
• 1/2 cup minced cilantro leaves
  
• 1 Tbsp Dijon mustard
  
• 1-1/2 cups fresh or dried white bread crumbs
  
• 2 eggs, lightly beaten
  
• 1 tsp lime zest
  
• Kosher salt to taste
  
• Freshly ground pepper to taste
  
• 1-1/2 cups peanut oil
  
• 1/2 cup flour
  






Instructions



1. Heat the oil in a skillet over medium heat. Add the catfish, onion, peppers and garlic. Saute until the vegetables are wilted and the catfish is cooked through, about 5 minutes.
   
   
2. In a large bowl, combine the cooked fish and vegetables, mayonnaise, chives, cilantro, mustard, crumbs, egg, zest, salt and pepper. Form the mixed ingredients into ten 3-ounce patties. Pack the mixture fairly tight so it will stay together while cooking. Set aside on a plate.
   
   
3. Heat the peanut oil in a pan until smoking slightly. Dust each cake with flour and gently slip it into the hot oil. Fry the cakes for approximately 2 minutes on each side, or until they are golden brown. Do not crowd the cakes; it is better to cook in batches. Remove the cakes and drain them on a paper towel-lined pan. Serve hot.
   
   Makes ten 3-ounce cakes.