These delicious fish cakes are a good way to use any sort of white fish - the original recipe called for catfish, but I used haddock instead. They are most and flaky. Although the original recipe called for them to be panfried in oil, I just lightly seared both sides and around the edge (using 2 pairs of tongs to keep the cake held together, it was a tricky task) and then baked them in the oven to finish them off. It would have been hard to successfully pan fry such a thick cake, I think those in the original recipe were meant to be thinner. But I prefer a hearty and thick fish cake myself.
- 1 pound catfish fillets (or any white flaky fish, or even a combo of leftovers)
- 1 medium onion, chopped
- 1 teaspoon prepared yellow mustard
- 1 tablespoon mayo or Miracle Whip
- 1/2 teaspoon Old Bay Seasoning TM, or to taste
- 2 1/2 cups coarsely crushed buttery round crackers
- 1 egg
- 1 cup canola oil (for frying)
- Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended. Shape into patties or cakes. (You can even mold them in cupcake pans for smaller cakes)
- Fry in oil, or pan fry just the sides, or bake in the oven at 325 degrees until desirably browned (15 mins or so). Cooking time is not of the utmost importance, as the fish was cooked to begin with.
- Serve with spicy mayo or aioli! Or just plain tartar sauce
