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
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.