Catfish Cakes

Name: Catfish Cakes
Ingredients: 2 lbs boneless skinless catfish fillets; water or white wine, to cover fish; 12 chopped onion; 1 teaspoon dried thyme; 2 bay leaves; 1 chopped celery rib; 1 chopped scrubbed carrot; 2 large eggs; 2 tablespoons mayonnaise; 1 tablespoon chopped dried parsley; 12 teaspoon dried thyme; 1 teaspoon lemon pepper; 12 teaspoon salt; 12 chopped red bell pepper; 1 stalk chopped celery; 1 chopped shallots or 2 chopped green onions; fish-fry mix, of your choice; vegetable oil (for frying)

18 ingredients

9 steps

Ingredients

2 lbs boneless skinless catfish fillets
water or white wine, to cover fish
12 chopped onion
1 teaspoon dried thyme
2 bay leaves
1 chopped celery rib
1 chopped scrubbed carrot
2 large eggs
2 tablespoons mayonnaise
1 tablespoon chopped dried parsley
12 teaspoon dried thyme
1 teaspoon lemon pepper
12 teaspoon salt
12 chopped red bell pepper
1 stalk chopped celery
1 chopped shallots or 2 chopped green onions
fish-fry mix, of your choice
vegetable oil (for frying)

Directions

1

Simmer the catfish until done in the water, wine and vegetables, drain the fish well, let cool.
2

You may refrigerated the fish for a few hours.
3

When the fish is cool, flake it and mix with the catfishs mix, flaking the fish well as you mix.
4

Chill the mixture, which helps firm it slightly.
5

With an ice cream scoop, form 9-10 cakes, flatten them slightly and gently coat the cakes in the fry mix.
6

We use a corn-meal based commercial mix with a cajon flavor.
7

Fry these in a few tablespoons of the oil - keep warm in oven until all are cooked.
8

This mixture seems fragile but firms up after cooking for a few minutes.
9

Servie with lemon wedges or sauce of choice.