Catfish Cakes

Directions

1. Bring 3 cups (750 mL) of water to boil in a shallow saucepan. Reduce to a simmer and add catfish fillets. Simmer for about 10 minutes or until fish flakes when tested with a fork. Remove fillets from water, drain well and let cool.

Citrus Slaw

1. Flake fish into a large bowl. Add onion, celery, red pepper, parsley and tarragon. In a small bowl, whisk together mayonnaise, egg and mustard. Stir into fish mixture and stir to combine. Add ¾ cup (175 mL) of the cracker crumbs to mixture and stir until well combined.

2. Place remaining cracker crumbs into a shallow dish. Using about 1/3 cup (75 mL) of the mixture, shape into desired shapes and coat both sides with remaining cracker crumbs. Repeat with all the mixture to form 12 patties.

3. Heat about 2 tbsp (30 mL) of the oil in large nonstick skillet over medium high heat and panfry catfish cakes in batches for about 8 minutes, turning once, adding more oil if necessary, until golden. Serve with tartar sauce, if using.

Tip: Use soda crackers and place them in a resealable plastic bag to crush them with a rolling pin.

You can cover and refrigerate the fish cake before cooking for up to 2 hours. You can panfry them ahead and warm them up in the oven to serve.

Approximate nutritional analysis per serving (180 g fillet): 321 calories, 15 g protein, 
16 g carbohydrates, 22 g fat, 1 g fibre, 2 mg iron 

Recipe courtesy of The Catfish Institute.