Catfish Cakes

RH Staff

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 pepper
as needed, unsalted butter
24 lemon wedges or slices

Brush fillets with oil and sprinkle with salt and pepper. Lay catfish on a sheet pan and bake in preheated 350°F oven for 15-18 minutes. Cool catfish and flake into small pieces.

In a large bowl, beat eggs. Add mayonnaise, half & half, cracker crumbs and flaked catfish. Mix to blend. Shape mixture into 24 4-inch patties and place on a parchment-lined sheet pan. Cover and refrigerate at least 30 minutes.

Season flour with salt and pepper. Dredge both sides of catfish cakes in seasoned flour. Heat butter in a large skillet. Add several catfish cakes (do not overcrowd the pan) and pan-fry cakes for 3-4 minutes on each side or until golden brown. Keep catfish cakes warm while cooking remaining cakes.

To serve: For each serving, plate 2 catfish cakes per person with lemon wedges or slices. If desired, serve with 2 fried green tomato slices, 1/2 cup black-eyed pea succotash, 1/2 cup cooked greens and 2 Tbsp. green tomato ketchup.

PHOTO: U.S. Farm-raised Catfish