Saturday, November 12, 2005

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:


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!


Anonymous said...

What's Sunny Salt? Or was it Sonny Salt?

Alyce said...

It's "Sonny Salt." Check the post below this one!