The following recipe is from the Fall 2007 issue of one of my favorite magazines: Taste of the South. It involves another favorite of mine – Catfish. Yummmmmm.
4 (3 to 5 ounce) catfish fillets
1/2 tsp salt
1/4 cup fresh bread crumbs
1/4 cup mayonnaise
2 TBS green onions, chopped
2 TBS minced red bell peppers
1 TBS Creole mustard
1 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp dried basil
Canola oil for frying
Flour for dredging
Preheat oven to 450 degrees. Place the fish fillets on a lightly greased Baking Sheet. Season with salt.
Bake for 10 minutes – until fish flakes easily with a fork. Cool.
Place fish in a large bowl and crumble (at this point, my cats will be out of their minds, and I won’t be far behind). Add the bread crumbs, mayonnaise, green onion, bell pepper, mustard, black pepper, cumin, coriander, and basil. Mix well.
Shape the mixture into 5 patties, or cakes. Place these patties on a plate and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. Skipping this step will result in emotionally unstable Patties (they’ll fall apart in an instant). Don’t want that.
In a nice, large skillet, over medium heat, heat 1 or 2 tablespoons Canola Oil. Dredge the patties in flour and place in Skillet. Cook for 2 to 3 minutes per side, or until golden brown.
Serve with freshly cut lemon wedges.