Nannie’s Catfish Cakes

Great use for the Ol' Cast Iron...
I had not been a fan of Catfish until a visit to my mother's in July.  She fried up a batch that didn't have the musky flavor I remember.



Since I've a new appreciation for the fish, I thought this would be an excellent way to prepare it: AND IT WAS! (not to mention how easy the recipe is).  This "Come Back Sauce" is also terrif!

serves 4; makes 8 (2 ½-inch) cakes

Ingredients:

1 sleeve premium saltine crackers
2 tbsp. butter
1⁄4 cup finely diced onion
1⁄4 cup finely diced yellow bell pepper
1⁄4 cup chopped green onions
8 fried catfish fillets
4 large eggs, lightly beaten
4 tsp. Tabasco sauce
4 tsp. Worcestershire sauce
Salt and freshly ground black pepper
1⁄4 cup olive oil
Come Back Sauce (Link)

Preparation:

Place the crackers in a food processor and grind to crumbs; pour crumbs into a shallow bowl.

Melt the butter in a medium cast iron skillet over medium heat. Add the onion, bell pepper, and green onions; cook, stirring often, until tender.

Place the catfish fillets in a medium bowl and use your fingers or the back of a fork to mash them into bits. Add the beaten eggs, Tabasco, and Worcestershire; season with salt and pepper to taste. Add the onion mixture and stir well. Pat the catfish mixture into 8 cakes about 2 ½ inches wide and 1 ½ inches thick. Gently dredge the cakes in the cracker crumbs, coating well on both sides.

Heat a 12-inch cast iron skillet over medium-high heat and add the oil. Gently place the catfish cakes in the hot skillet and cook, in batches, until golden brown on both sides. Drain on a paper bag and serve with Come Back Sauce.