December 31, 1999
Food Service Search Staff
INGREDIENTS:6 lb.U.S. farm-raised catfish fillets, coarsely chopped 2 cupspeppers, sweet red, chopped 1 1/3 cupsOnion, red, chopped 1 cupbuttermilk 4peppers, jalapeño, minced 2 Tbsps.lime juice 1 cupcilantro, chopped 4eggs ½ cupcornmeal 4 tsps.salt ¼ tsp.cayenne pepper As needed canola oil corn muffins or squares, split and toasted 1 cupchipotle mayonnaiseDIRECTIONS:1. In a bowl combine catfish, peppers, onions, buttermilk, jalapeño, lime juice cilantro, salt, pepper, eggs and cornmeal. Mix well. Divide mixture into 24 five oz. burgers. 2. Place burgers on a parchment-lined sheet pan; cover and chill until ready to fry. 3. Heat a heavy sauté pan. Add oil to coat bottom of pan and cook burgers 5-6 minutes per side. 4. Serve burger on a bun with 1 Tbsp. chipotle mayonnaise. NUTRITIONAL INFORMATION: SERVINGS:24 servings From:Recipe from the Catfish Institute. PHOTO CREDIT:Photo Credit:
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