Catfish Cakes

Name: Catfish Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 9-10 cakes, 4-5 serving(s)
Ingredients: 2 lbs boneless skinless catfish fillets; water or white wine, to cover fish; 1/2 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; 1/2 teaspoon dried thyme; 1 teaspoon lemon pepper; 1/2 teaspoon salt; 1/2 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)

Submitted by WyattsGirl

"These are adapted from a recipe I found online - they're delicious."

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Ready In:: 30mins
Ingredients:: 18
Yields:: 9-10 cakes
Serves:: 4-5

ingredients

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

directions

Simmer the catfish until done in the water, wine and vegetables, drain the fish well, let cool. You may refrigerated the fish for a few hours.
When the fish is cool, flake it and mix with the catfishs mix, flaking the fish well as you mix.
Chill the mixture, which helps firm it slightly.
With an ice cream scoop, form 9-10 cakes, flatten them slightly and gently coat the cakes in the fry mix. We use a corn-meal based commercial mix with a cajon flavor.
Fry these in a few tablespoons of the oil - keep warm in oven until all are cooked.
This mixture seems fragile but firms up after cooking for a few minutes.
Servie with lemon wedges or sauce of choice.