Catfish Burgers
 
Makes 6 servings
Ingredients
  • 2 pounds boneless skinless catfish fillets, cubed
  • 2 teaspoons Dijon mustard
  • ½ cup panko (Japanese bread crumbs)
  • 2 tablespoons well-drained chowchow, plus more to serve
  • 2 tablespoons minced red onion
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 2 tablespoons water
  • 1 cup self-rising cornmeal
  • ½ cup mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon whole-grain mustard
  • 6 brioche rolls, halved
  • 2 tablespoons vegetable oil
  • French-fried onions and fresh basil, to serve
Instructions
  1. In the work bowl of a food processor, pulse fish and Dijon mustard until chunky.
  2. In a large bowl, stir together fish mixture, bread crumbs, chowchow, red onion, and salt until well combined. Divide mixture into 6 portions, and shape each into a 4-inch patty. Refrigerate for 30 minutes.
  3. In a small bowl, whisk together eggs and 2 tablespoons water until frothy. Place cornmeal in a shallow dish. Dip patties in egg mixture, letting excess drip off. Dredge in cornmeal. Let stand on a baking sheet for 15 minutes.
  4. In a medium bowl, whisk together mayonnaise, basil, lemon zest and juice, and whole-grain mustard.
  5. Heat a large cast-iron skillet over medium heat. Brush cut side of rolls with a thin layer of mayonnaise mixture. Place rolls, cut side down, in skillet; cook until browned. Remove from skillet.
  6. In same skillet, heat oil over medium heat. Add patties; cook for 4 to 5 minutes per side. Remove from skillet, and let drain on a wire rack.
  7. On bottom half of rolls, layer mayonnaise mixture, patties, mayonnaise mixture, chowchow, fried onions, basil, and top half of rolls. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/52232-2/