Lower Carb Catfish Cakes

Name: Lower Carb Catfish Cakes
Ingredients: 2 lbs skinned catfish fillets; Court bouillon; 1/2 cup white wine; 2 stalks celery; 1/2 onion; 1 carrot; 1 teaspoon dried thyme; 2 cups water; Catfish cake mixture; 1/2 red pepper; 1/2 onion; 2 tablespoons mayonnaise; 2 large eggs; 1 teaspoon thyme; 1 teaspoon dried parsley; 1 teaspoon lemon pepper; 1/2 teaspoon salt; 1/2 cup vegetable oil; 2/3 cup fish-fry mix, Cajun flavor recommended

19 ingredients

8 steps

Ingredients

2 lbs skinned catfish fillets
Court bouillon
1/2 cup white wine
2 stalks celery
1/2 onion
1 carrot
1 teaspoon dried thyme
2 cups water
Catfish cake mixture
1/2 red pepper
1/2 onion
2 tablespoons mayonnaise
2 large eggs
1 teaspoon thyme
1 teaspoon dried parsley
1 teaspoon lemon pepper
1/2 teaspoon salt
1/2 cup vegetable oil
2/3 cup fish-fry mix, Cajun flavor recommended

Directions

1

Chop the vegetables for the bouillon.
2

Add water, wine and vegetables in a sauce pan.
3

Bring to a simmer and add the fish, simmering until fish is cooked.
4

Drain the fish well and let it cool (retain the boullion - it's a good stock for fish chowders).
5

Finely chop the pepper and the onion.
6

Add the chopped vegetables, beaten eggs and mayonnaise and seasonings to the fish and chill this mixture.
7

Form about 8 cakes from the fish mixture and coat it lightly in your favorite fish coating - we like a Cajun flavored mix.
8

Fry in hot oil, serve with favorite sauce.