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Katy's Catfish Cakes

Ingredients

3-4 (3-5 oz.) cooked Simmons Catfish Fillets,

    crumbled (seasoned with olive oil, Tony’s, and

     pepper then baked for 20 minutes at 375 degrees)

¹/₃ cup mayonnaise

¼ cup minced red onion

¼ cup minced red bell pepper

2 tablespoons minced celery

1 ½ tablespoons lemon juice

1 egg white, lightly beaten

1 ¼ cups panko breadcrumbs, divided

2 tablespoons unsalted butter

salt and pepper

Prep Time:  1h 25 m

Cook Time: 10 m

Ready in: 1h 35 m

Servings: 6 or 12

Directions:

1.    Combine mayonnaise, and next 6 ingredients with catfish and ¾ cup panko breadcrumbs in a large bowl. Season to taste with salt and pepper. Refrigerate for 1 hour. Form into patties; then dredge patties in remaining panko. Place in freezer for 15 minutes before cooking.

 

2.    Heat 2 tablespoons butter in a nonstick skillet over medium high heat. Add cakes to pan; cook 10 minutes or until lightly browned and cooked through; turning once.

 

3.    Serve with Comeback sauce or red pepper aioli.

 

Serves 6 CAKES OR 12 MINI CAKES

 

These catfish cakes are a variation of a crab cake recipe but with the clean fresh flavor of Simmons Catfish. These are always a hit at parties especially the mini size served with Comeback sauce.

 

 

"I AM PERSUADED THAT CATFISH IS THE MOST SOUTHERN OF ALL FISH.

I THEREFORE CLAIM THAT CATFISH—IF IT IS THE BASIS OF WHATEVER PREPARATION—

TRANSFORMS A DISH INTO SOMETHING "SOUTHERN"."   CRAIG CLAIBORNE

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