Catfish Cakes
Food & Wine, June 1999
Catfish Cakes
Food & Wine, June 1999
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1 1/2 pounds catfish fillets 1/4 cup all purpose flour, plus more for dusting 4 tablespoons unsalted butter 3/4 cup cracker crumbs 1 large egg 1/4 cup plus 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon milk 2 teaspoons Worcestershire sauce 1 teaspoon Old Bay seasoning 1/2 teaspoon hot sauce 1/2 teaspoon freshly ground pepper 3 tablespoons vegetable oil Directions: Dust the catfish with flour, tapping off any excess. In a large skillet, melt 1 tablespoon of the butter. Add the catfish and sauté over moderately high heat until golden and cooked through, about 3 minutes per side. Transfer to a plate, break into large pieces and let cool. In a large bowl, combine the cracker crumbs, egg, mayonnaise, mustard, milk, Worcestershire, Old Bay seasoning, hot sauce and pepper. Gently fold in the catfish. Shape the mixture into twelve 3 inch patties and arrange them on wax paper. Refrigerate until firm, about 20 minutes. Dredge the patties in the 1/4 cup of flour, tapping off any excess. In a large cast iron skillet, melt the remaining 3 tablespoons of butter in the oil. Add the catfish cakes and cook over moderately high heat until golden and cooked through, about 2 minutes per side. Drain on paper towels and serve. Serves 6.
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