Cajun Catfish Cakes, 5/15/14 - KATV - Breaking News, Weather and Razorback Sports

Cajun Catfish Cakes, 5/15/14

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Chef Mark Abernathy   Loca Luna & Red Door

1 ½ lbs of American catfish filets      remove any dark meat 
1 – 2 tablespoons Cajun seasoning to season fish
Salt and pepper
3 tablespoons butter 
1 green onion, finely chopped 
2 tablespoons finely chopped red bell pepper 
1 garlic clove, minced 
1 tablespoon lemon juice
3 tablespoons heavy cream 
1 tablespoon Dijon mustard 
2 eggs beaten 
1 teaspoon minced fresh parsley 
1 tablespoon Cajun seasoning
1 cup panko (Japanese bread crumbs)      divided in ½ 
1/4 cup grated Parmesan 
2 tablespoons vegetable oil 

Directions 
Season the catfish on both sides with Cajun seasoning, salt, and pepper. Spray a flat pan with non-stick and bake filets at 400 degrees for 30 minutes turn and bake another 20 minutes until very firm…you want to overcook these. Remove to a plate and let cool. Chop into small pieces. 

To prepare the catfish cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until the pepper is limp, approximately 4 -5 minutes. In a bowl mix the veggies with the cream, mustard, eggs, parsley, lemon juice, Cajun seasoning and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the catfish. 



Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours. 

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These catfish cakes can also be baked for 7 to 10 minutes in a 425 degree F oven. 
To serve, spoon a dollop of the lemon dill sauce with each catfish cakes. 



Lemon Dill Sauce: 
1 cup mayonnaise 
1/4 cup buttermilk 
2 tablespoons chopped fresh dill leaves 
1 tablespoon chopped fresh parsley leaves 
1 tablespoon grated lemon zest 
1 teaspoons fresh lemon juice 

Mix all together and chill. Sauce will thicken when chilled.