Jumpin' catfish cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Catfish (or trout) fillets |
| ¾ | cup | Mayonnaise |
| ¼ | cup | Cilantro, fresh; or parsley |
| ½ | teaspoon | Mustard, dry |
| ½ | teaspoon | Garlic salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Hot sauce |
| 2 | tablespoons | Jalapeno peppers, pickled; minced |
| 2 | tablespoons | Sweet pickle relich |
| ½ | cup | Breadcrumbs, dry |
| 1 | Egg | |
| 1½ | cup | Tortilla chips;finely crushd |
| Oil, vegetable | ||
Directions
Arrange catfish in a lightly greased 13x9x2" baking dish; cover with aluminum foil, and bake at 400 degrees for 20 minutes or until fish flakes easily with a fork. Drain and flake.
Combine mayonnaise and next 7 ingredients in a large bowl; stir well.
Remove ¼ cup mayonnaise mixture; reserve remaining mixture for sauce.
Combine fish, ¼ cup mayonnasie mixture, breadcrumbs, and egg. Shape mixture into 8 patties; coat with crushed chips. Place on a baking sheet; cover and refrigerate 1 hour.
Pour oil to depth of ½" into a large skillet; heat to 350 degrees.
Fry patties (in batches) 2 minutes on each side or until golden.
Drain on paper towels. Serve immediately with remaining reserved mayonnaise mixture.
SOURCE: Simply Southern, from the Southern Living Cooking School, Fall 1994. Typos by Nancy Coleman.
From: Nancy Coleman Date: 09-26-94