Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Delta Catfish Cakes with Comeback Sauce

Delta Catfish Cakes with Comeback SauceRecipe courtesy of Chef David Ferris, Giardina's in Greenwood, Michigan.

Recipe Ingredients:

Comeback Sauce:
1/2 cup mayonnaise
1/4 cup vegetable oil
2 tablespoons finely chopped onion
2 tablespoons chile sauce
1 1/2 teaspoons mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce, or to taste

1 pound U.S. Farm-Raised catfish fillets
Salt and ground black pepper
1/4 cup mayonnaise or Aïoli
1/4 cup dry bread crumbs
2 tablespoons finely chopped green onions
2 tablespoons finely chopped red bell pepper
1 tablespoon Dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried basil leaves
2 tablespoons canola oil
1/4 cup all-purpose flour

Cooking Directions:

  1. For Comeback Sauce: In a blender container, combine all ingredients and blend until smooth; refrigerate until ready to serve. Makes about 1 cup.
  2. Preheat oven to 350°F (175°C).
  3. Season catfish fillets with salt and black pepper.
  4. On an oiled rack in a roasted pan, arrange fish; bake until cooked through, about 10 minutes; cool.
  5. Crumble fillets into a large bowl. Add aïoli (or mayonnaise), bread crumbs, onion, bell pepper, mustard, 1/2 teaspoon ground black pepper, cumin, coriander and basil; mix well.
  6. Form mixture into 6 cakes (about 2 ounces each); cover and refrigerate for at least 30 minutes.
  7. In a skillet, heat oil over medium-high heat. Dredge catfish cakes in flour; fry until hot, 2 to 3 minutes on each side.
  8. Serve catfish cakes with Comeback Sauce and, if desired, baby greens.

Makes 6 servings.

Recipe and photograph provided courtesy of The Catfish Institute.