Blackened Catfish Cakes
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon ground red pepper
- 1 pound boneless skinless catfish fillets
- 5 tablespoons vegetable oil, divided
- 2½ cups crumbled cornbread
- ¼ cup chopped green onion
- ¼ cup diced red bell pepper
- 5 tablespoons mayonnaise
- 1 large egg
- Comeback Sauce (recipe follows)
- Garnish: chopped green onion
- Line a large rimmed baking sheet with parchment paper.
- In a small bowl, stir together rosemary, garlic powder, onion powder, paprika, black pepper, salt, and red pepper. Sprinkle both sides
of catfish with spice mixture.
- In a large cast-iron skillet, heat
1 tablespoon oil over high heat.
Add catfish; cook, turning once, until blackened and firm to the touch, about 4 minutes per side. Let drain
on paper towels. Wipe skillet clean.
- In a medium bowl, stir together cornbread, green onion, and bell pepper. Add catfish fillets, tossing gently to combine.
- In a small bowl, whisk together mayonnaise and egg. Add to fish mixture, stirring gently to combine. Shape mixture into 8 patties.
Place on prepared pan. Cover
and refrigerate for 30 minutes.
- In same skillet, heat remaining
4 tablespoons oil over medium-high heat. Reduce heat to medium. Add half of cakes, and cook until golden brown, about 3 minutes per side. Repeat procedure with remaining cakes. Serve with Comeback Sauce. Garnish with green onion, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blackened-catfish-cakes/
3.5.3226