More Catfish

I have gotten several e-mails asking for Sonny's catfish cake recipe referenced in my column of a couple of weeks ago, and posted yesterday. Never one to ignore my adoring public (you DO adore me, don't you?) here it is:

SONNY'S CATFISH CAKES

1-1/2 lb catfish filets
4 ounces Sonny Salt
1 each red, yellow and green bell pepper, diced
1 carrot, peeled and shredded
3 green onions, thinly sliced (green and white parts)
1 egg
1 tbsp worchestershire sauce
1 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp Sonny Salt
1 pinch ground black pepper
2-3 cups bread crumbs, divided
(can be fresh, or packaged plain crumbs)
Vegetable oil for frying

In a large pot, bring about 4 quarts water and 4 ounces Sonny Salt to a boil. Add the whole catfish filets. Cook 10 minutes, remove from the water, drain and chill.

In a mixing bowl, combine the vegetables and set aside.

In a large mixing bowl, whisk the egg. Add the worchestshire, mayonnaise, mustard, 1 tbsp Sonny Salt and black pepper. Whisk to combine well.

Break up the catfish to the size of lump crabmeat. Fold gently into the egg mixture until well coated. Add 1/2 cup of the veggies and 1/4 cup bread crumbs and fold gently to combine.

Put the remaining breadcrumbs on a baking sheet. Using an ice cream scoop, pick up about 1/2 cup of the mixture. Form into a pattie and put on top of the bread crumbs. Press gently to coat, then turn over and coat the other side.

Heat enough oil in a heavy skillet to come to 1/4" to 1/2" depth. Carefully pick up the patties, brushing off excess crumbs. Cook in the oil for 3-4 minutes per side or until golden brown.

Serve with a green salad and cocktail sauce (catsup, lemon juice, horseradish, tobasco, worchestershire and Sonny Salt, combined to your taste).

NOTE: These can also be made in 1" size, for great appetizers!