Boil the catfish until tender.
Pick out all bones (it comes off bones easily).
Season with salt, pepper and red pepper or hot sauce.
Add the egg and flour.
Mix well and shape into patties. Drop in small amount of oil until brown. Serve while hot.
In a large bowl mash the cooked catfish fillets.
Add in all remaining ingredients except flour; mix to combine (adding in more Cajun seasoning if desired and salt and pepper to taste).
Shape into 8 patties.
Place flour onto a plate then dredge the cakes into the flour to coat on both sides.
Heat oil in a skillet over medium-high heat, then fry four cakes at a time in hot oil turning once until golden brown (about 3 minutes on each side).
Place onto paper towels.
Cook potato in microwave for 5 minutes, until tender, cool, peel, mash.
In a large bowl, add catfish, egg, potato, mayo, mustard, onion powder, parsley, hot sauce, cayenne, salt, pepper, basil.
Mix well.
Shape into eight patties, make sure they're uniform in thickness.
Coat with cracker crumbs.
Heat oil (about 1/4 inch deep) in a large non-stick skillet.
Cook patties, a few at a time, until browned on both sides.
Serve with tartar sauce if desired.
Blackened Catfish.
Season fish liberally on
Poach or bake catfish fillets.
Drain and refrigerate.
Flake cooled fish into large mixing bowl.
Add eggs, potato, onion, parsley, hot pepper sauce, garlic, salt, pepper and basil and mix well.
Shape into 8 patties.
Coat with cracker crumbs.
Heat small amount of oil in a large skillet.
Cook patties, a few at a time, until browned and heated through.
Serve with tartar sauce, if desired.
Broil catfish fillets in baking pan 5-8 minutes or until fish flakes easily; refrigerate.
Flake cooled fish into a large mixing bowl.
Add eggs, potato, onion, parsley, hot sauce, garlic, salt, pepper, and basil; mix well.
Shape into 8 patties; coat with cracker crumbs.
Heat a small amount of oil in a large skillet.
Cook patties a few at a time, until browned on both sides and heated through.
Serve with tartar sauce or ketchup.
eady to use.
Place catfish fillets in a large shallow
Brine and smoke catfish according to recipe. While still warm, break fillets
killet will work.
This recipe will work with nearly any
Step 1: Clean carefully Catfish with a little salt with
Poach or bake fillets; drain and refrigerate. Flake cooled fish into a large mixing bowl. Add eggs, potato, onion, parsley, hot sauce, garlic, salt, pepper and basil; mix well. Shape into 8 patties. Coat with cracker crumbs. Heat small amount of oil in large skillet; cook patties, a few at a time, until browned on both sides. Yields 8 servings.
Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay(TM), cracker crumbs and egg. Mix until evenly blended.
Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
he mixture over the seasoned catfish.
Cover the fish with
Arrange catfish in a lightly greased 13 x 9 x 2-inch baking dish; cover with aluminum foil and bake at 400\u00b0 for 20 minutes or until fish flakes easily when tested with a fork.
Drain and flake.
Combine egg, mayonnaise, mustard and next 7 ingredients in a large bowl.
Stir in fish.
Shape into 8 (2 1/2-inch) patties and coat with crushed corn flakes cereal.
Place on paper towels and refrigerate for 1 hour.
egrees.
3. Place the catfish in a baking dish sprayed
eat that well.
Form patties about the size of your
Combine all dry ingredients.
Dip catfish in oil.
Roll in stuffing/spice mixture.
Arrange on greased baking dish.
Bake for 20 to 25 minutes at 375\u00b0.
Garnish with lemon slices, if desired. Recipe can be doubled.
o 350\u00b0.
Wash catfish in cold water; pat dry
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
Cut the catfish fillets into finger or nuggets.
Mix together the buttermilk, paprika, cayenne, onion, and garlic powder.
Mix together the flour and yellow cornmeal.
Dip the catfish into the buttermilk mixture and then dredge in the flour/cornmeal mixture.
Deep fry until golden.
Mix all Sauce ingredients (ranch dressing through lime juice) together and refrigerate. This sauce double very easy.
Serve Sauce with Catfish.