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Creole Catfish Cakes Serves 8 or more 6 Tbsp. butter 3/4 cup flour 2 cups milk 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. dry mustard 1 pound U.S. Farm-Raised Catfish fillets, poached 1 1/2 cups finely chopped bell pepper 1/2 cup finely chopped green onions 1/2 tsp. Tabasco 1 1/2 cups fresh bread crumbs, plus more for coating cakes 1 Tbsp. oil and butter for each catfish cake Melt the butter in a heavy saucepan. Add the flour. Stir constantly for 2 to 3 minutes, while the roux bubbles. Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes. Add salt, pepper, and mustard, mixing well. Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Use the fish mixture immediately or refrigerate for up to two days. Using a large spoon, make cakes with the fish mixture and coat them completely with more fresh bread crumbs. Using a heavy skillet, saute the patties gently in 1 tablespoon oil and 1 tablespoon butter until they are browned. Keep warm while you continue cooking the cakes, adding more oil and butter as needed. Approximate nutritional analysis per serving: 400 calories; 26 g total fat; 10 g saturated fat; 70 mg cholesterol; 841 mg sodium; 27 g carbohydrates; 3 g fiber; 17 g protein; 64 mg folate |