Cajun Catfish Cakes, 5/15/14
Chef Mark Abernathy Loca Luna & Red Door 1 1/2 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 1/2 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 firmyou 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.