Catfish Cakes

4 reserved catfish fillets, flaked
1/2 cup corn (uncooked kernels from 1 fresh ear or from a defrosted package of frozen corn)
3 scallions, trimmed and thinly sliced
1/4 cup fresh parsley, chopped
3 eggs, whisked
1 cup fresh bread crumbs (made from 2 slices soft white bread, ground in a food processor)
1 tablespoon olive oil
1 tablespoon unsalted butter

In large bowl, combine fish, corn, scallions, parsley, eggs and bread crumbs; mix well. Form mixture into 8 large patties (or 12 medium patties).

Heat the oil and butter in a large nonstick skillet over medium heat. Place the patties in the pan and cook until crispy and golden brown, carefully turning once, about 5 minutes each side.

Serve immediately, accompanied by Dill Tartar Sauce.

Makes 4 servings.


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

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