Lower Carb Catfish Cakes

Ingredients

• 2 lbs skinned catfish fillets

Court bouillon

• 1/2 cup white wine
• 2 stalks celery
• 1/2 onion
• 1 carrot
• 1 teaspoon dried thyme
• 2 cups water

Catfish cake mixture

• 1/2 red pepper
• 1/2 onion
• 2 tablespoons mayonnaise
• 2 large eggs
• 1 teaspoon thyme
• 1 teaspoon dried parsley
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2/3 cup fish-fry mix, Cajun flavor recommended

Directions

1. 1

   Chop the vegetables for the bouillon.

2. 2

   Add water, wine and vegetables in a sauce pan.

3. 3

   Bring to a simmer and add the fish, simmering until fish is cooked.

4. 4

   Drain the fish well and let it cool (retain the boullion - it's a good stock for fish chowders).

5. 5

   Finely chop the pepper and the onion.

6. 6

   Add the chopped vegetables, beaten eggs and mayonnaise and seasonings to the fish and chill this mixture.

7. 7

   Form about 8 cakes from the fish mixture and coat it lightly in your favorite fish coating - we like a Cajun flavored mix.

8. 8

   Fry in hot oil, serve with favorite sauce.