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Delta Catfish Cakes
Courtesy of The Catfish Institute
Servings: 6
Prep Time: 15 Min.
Cook Time: 12 Min.
Chill Time: 30 Min.
What you need:
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1 lb. U.S. Farm-Raised catfish fillets
salt to taste
pepper to taste
1/4 c. mayonnaise or Aioli
1/4 c. dry breadcrumbs
2 Tbsp. scallions, finely chopped
2 Tbsp. red bell pepper, finely chopped
1 Tbsp. Dijon mustard
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. dried basil leaves
2 Tbsp. canola oil
1/4 c. flour

Comeback Sauce:
1/2 cup mayonnaise
1/4 c. vegetable oil
2 Tbsp. finely chopped onion
2 Tbsp. chile sauce
1 1/2 tsp. mustard
1 1/2 tsp. Worcestershire sauce
1 tsp. minced garlic
1/2 tsp. ground black pepper
1/2 tsp. hot pepper sauce
What to do:
1. Preheat oven to 350°F. Season catfish fillets with salt and black pepper.
2. On an oiled rack in a roasted pan, arrange fish; bake until cooked through, about 10 min. cool. Crumble fillets into a large bowl.
3. Add aioli (or mayonnaise), breadcrumbs, onion, bell pepper, mustard, 1/2 tsp. ground black pepper, cumin, coriander and basil; mix well. Form mixture into 6 cakes (about 2 oz. each); cover and refrigerate for at least 30 min.
4. In a skillet, heat oil over medium-high heat. Dredge catfish cakes in flour; fry until hot, 2 to 3 min. on each side. Serve with Comeback Sauce and, if desired, baby greens.

Comeback Sauce: In a blender container, combine 1/2 c. mayonnaise, 1/4 c. vegetable oil, 2 Tbsp. each chopped onion and chili sauce, 1-1/2 tsp. each prepared mustard and Worcestershire sauce, 1 tsp. finely chopped garlic, 1/2 tsp. ground black pepper and hot red pepper sauce to taste. Blend until smooth; refrigerate until ready to serve. YIELD: about 1 cup

Recipe courtesy of Chef David Ferris, Giardina's, Greenwood, Michigan
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