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Mini Catfish Cakes with Comeback Sauce

Mini Catfish Cakes with Comeback Sauce

4 U.S. Farm-Raised Catfish Fillets, cooked and flaked
½ red onion, finely diced
2 celery ribs, finely diced
1 orange bell pepper
½ cup mayonnaise
2 tablespoons Creole mustard
1 lemon, zested and juiced
½ teaspoon salt
¼ teaspoon black pepper
3 cups panko breadcrumbs, divided
Oil for pan frying

Comeback Sauce
1 cup mayonnaise
½ cup ketchup
¼ cup chili sauce
1 teaspoon Creole mustard
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon black pepper
2 tablespoon red onion, minced
2 cloves garlic, minced

1. Combine first 9 ingredients in a bowl, then add 1 cup panko and mix together. (Add more panko if necessary to get a consistency to form cakes). Using your hands, form small cakes with mixture, then coat in panko. Repeat until all catfish mixture is used.

2. Heat oil in a large skillet over medium heat. Add catfish cakes and cook for about 2 minutes on each side, or until golden brown. Remove from pan and set on paper towels before serving.

3. Serve mini catfish cakes with a side of Comeback Sauce.

Yields: 8 servings, 2 mini cakes per person