From: Chef Jimmy Kennedy, River Run Cafe, Plainfield, Vermont. Yield: 24 servings, 2"x4" cakes. 24 fillets U.S. Farm-Raised Catfish (8 lbs.) as needed, canola oil as needed, salt and ground black pepper 8 large eggs 3 cups mayonnaise 1 cup half & half 1/2 cup mustard, Dijon-style 1/4 cup Worcestershire sauce 3 Tbsp. Old Bay seasoning 2 qts. cracker crumbs (saltine-style) 1/2 tsp. red pepper hot sauce 3 cups all-purpose flour as needed, salt and ground black ...

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