Creole Catfish Cakes Recipe
- 1 pound U.S. Farm-Raised Catfish fillets
- 6 tablespoons butter
- 3/4 cup flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1 1/2 cups bell pepper, finely chopped
- 1/2 cup green onions, finely chopped
- 1/2 teaspoon Tabasco
- 1 1/2 cups fresh breadcrumbs
step 1: Broil or grill catfish fillets over medium-high heat, about 5 minutes per side, or until flesh flakes with fork. Allow fillets to cool.
step 2: Melt the butter in a heavy saucepan. Add the flour. Stir constantly for 2 to 3 minutes, while the roux bubbles. Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes. Add salt, pepper, and mustard, mixing well.
step 3: Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Use the fish mixture immediately or refrigerate for up to 2 days.
step 4: Using a large spoon, make cakes with the fix mixture and coat them completely with more fresh breadcrumbs. Using a heavy skillet, saute the patties gently in 1 tablespoon oil and 1 tablespoon butter, until they are browned. Keep warm while you continue cooking the cakes, adding more oil and butter as needed.