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Creole Catfish Cakes

Yield Makes 8 servings


  • 2 pounds catfish fillets
  • 1/3 cup butter or margarine
  • 3/4 cup all-purpose flour
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 2 cups soft breadcrumbs
  • 1 1/2 cups diced red bell pepper
  • 1/2 cup minced green onions
  • 1/2 teaspoon hot sauce
  • 1 to 2 tablespoons butter or margarine
  • 1 to 2 tablespoons vegetable oil

How to Make It

  1. Place fillets on a lightly greased rack in a broiler pan.

  2. Broil 5 inches from heat (with electric oven door partially open) 10 to 15 minutes or until fish flakes easily with a fork. Flake fillets in a large bowl; set aside.

  3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, whisking constantly, 1 minute; gradually add milk, and cook over medium heat, whisking constantly, 8 minutes or until mixture is thickened and bubbly.Stir in salt, pepper, and mustard. Pour over fish.

  4. Stir in 1/2 cup breadcrumbs and next 3 ingredients; cover and chill at least 1 hour. Shape mixture by 1/4 cupfuls into patties, and coat with remaining 1 1/2 cups breadcrumbs.

  5. Melt 1 tablespoon butter with 1 tablespoon oil in a large nonstick skillet; fry patties in batches 3 minutes on each side or until lightly browned, adding oil and butter as needed. Serve with tartar sauce.