Saturday, April 2, 2011

Catfish Cake

Catfish Cake
Those of you who are landlocked may find fresh crab a bit pricey for everyday consumption, so take a look at this recipe for crab cakes. It offers an affordable and delicious alternative.


1 1/2 - pounds farm-raised catfish fillet*
1       - large egg, lightly beaten
2       - tablespoons mayonnaise or salad dressing
1       - tablespoon prepared mustard
1       - tablespoon butter or margarine melted
1       - teaspoon chopped fresh parsley
3/4    - teaspoon salt
1/2    - teaspoon dry mustard
1/2    - teaspoon ground black pepper
1/4    - teaspoon garlic salt
1/8    - teaspoon ground red pepper
3/4    - cup crushed cornflakes cereal
         - Vegetable oil

Garnishes: lemon wedge, fresh flat-leaf parsley sprig
commercial tartar sauce or cocktail sauce


Step 1
- Arrange catfish in a lightly greased 13 x 9- x 2-inch baking dish; covered by aluminium foil, and at 400 degree Celsius for 20 minutes or until fish flakes easily when tested with fork. drain and flake.

Step 2
- Combine egg and next 9 ingredients in a large bowl. Stir in fish.

Step 3
- Shape into 8 (2 1/2-inch) patties, coat with crushed patties paper towels, refrigerate 1 hour.

Step 4
- Pour oil to depth of 1/2 inch into a large skillet. fry patties in hot oil over medium heat about 2 minutes on each side or until golden. Drain on paper towels. Garnish, If desired. Serve with commercial sauce.

Yield: 4 servings.

* 1 1/2 pounds trout may be substituted for catfish.

Recipe By: Brenda H. Rohe
From: Charlotte, North Carolina
Book: Southern Living
Page: 171

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