Jumpin' catfish cakes

Yield: 4 servings

Measure 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 \N Egg
1½ cup Tortilla chips;finely crushd
\N \N Oil, vegetable

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

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