Catfish Cakes

Ingredients

• 2 lbs boneless skinless catfish fillets

cooking broth

• water or white wine, to cover fish
• 1/2 chopped onion
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 chopped celery rib
• 1 chopped scrubbed carrot

catfish mix

• 2 large eggs
• 2 tablespoons mayonnaise
• 1 tablespoon chopped dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/2 chopped red bell pepper
• 1 stalk chopped celery
• 1 chopped shallot or 2 chopped green onions

frying mix

• fish-fry mix, of your choice
• vegetable oil (for frying)

Directions

1. 1

   Simmer the catfish until done in the water, wine and vegetables, drain the fish well, let cool. You may refrigerated the fish for a few hours.

2. 2

   When the fish is cool, flake it and mix with the catfishs mix, flaking the fish well as you mix.

3. 3

   Chill the mixture, which helps firm it slightly.

4. 4

   With an ice cream scoop, form 9-10 cakes, flatten them slightly and gently coat the cakes in the fry mix. We use a corn-meal based commercial mix with a cajon flavor.

5. 5

   Fry these in a few tablespoons of the oil - keep warm in oven until all are cooked.

6. 6

   This mixture seems fragile but firms up after cooking for a few minutes.

7. 7

   Servie with lemon wedges or sauce of choice.