RECIPE # 4970 - SOUTHERN CATFISH CAKES, Monday, February 25, 201 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4970 - SOUTHERN CATFISH CAKES, Monday, February 25, 2013

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TAMMY ALGOOD / TENNESSEE DEPARTMENT OF AGRICULTURE

 

4 (5-ounce) catfish fillets, cooked (you can use any fish)

1/2 teaspoon salt

1/4 cup fresh breadcrumbs

1/4 cup mayonnaise

2 tablespoons finely chopped red bell pepper

1 green onion, chopped

1 tablespoon Dijon mustard

1 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon dried basil

3 tablespoons canola or vegetable oil

1/3 cup all-purpose flour

Cocktail Sauce

 

DIRECTIONS:

Place the catfish, salt, breadcrumbs, mayonnaise, bell peppers, onions, mustard, pepper, cumin, coriander, and basil in a mixing bowl and stir to evenly blend. Shape into 6 cakes. Place on a waxed paper-lined baking sheet and cover with plastic wrap. Refrigerate at least 30 minutes or up to 4 hours.

Place the oil in a large skillet over medium-high heat. Place the flour in a shallow dish and dredge the cakes, shaking off the excess. Fry 3 to 4 minutes on each side or until golden brown. Serve warm with cocktail sauce.

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