Crispy catfish and potato cakes served with creamy Dijon mustard sauce.
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon lemon juice from concentrate
1 bunch green onions, chopped - divided use
2 teaspoons Old Bay seasoning - divided use
1 pound fresh farm-raised catfish fillets
1 small red bell pepper, chopped
1/2 cup vegetable oil - divided use
1 (30-ounce) package country style hash browns, thawed
1/2 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, lightly beaten
- Make a mustard sauce by stirring together first 3 ingredients, half of green onions, and 1 teaspoon Old Bay seasoning; set aside.
- Cook catfish in a large nonstick skillet over medium heat 7 minutes on each side or until fish flakes easily with a fork. Cool slightly. Drain and flake fish, and place in a large bowl.
- Sauté remaining green onions and bell pepper in 2 tablespoons hot oil in skillet over medium-high heat until tender. Stir mixture into fish with remaining 1 teaspoon Old Bay seasoning, hash browns, and next 3 ingredients. Shape into 12 patties. Wipe skillet clean.
- Fry patties in batches in remaining oil over medium-high heat 5 to 7 minutes on each side or until golden. Drain on paper towels; keep warm. Serve with mustard sauce.
Makes 6 servings.