Catfish Cakes
- 1 pound skinned catfish fillets, cut into 1-inch pieces
- 4 medium scallions, trimmed and cut into 1-inch pieces (include some green tops)
- ½ teaspoon seafood seasoning
- ÂĽ teaspoon salt, if needed
- 1½ tablespoons vegetable oil
- Tartar sauce (optional)
Instructions:
Shaped into bitesize “burgers,” these are perfect cocktail fare.
- Place the catfish, scallions, seasoning, and salt, if needed, in a food processor fitted with the metal chopping blade. Pulse 8 to 10 times or until coarsely chopped.
- Remove the catfish mixture from the food processor and shape into 16 small cakes of equal size.
- Heat the oil in a large, heavy skillet over moderately high heat for about 1 minute or until ripples appear in the oil on the skillet bottom. Ease in the catfish cakes and cook for about 5 minutes or until well browned on one side. Turn and brown the flip sides for 3 to 5 minutes or until cooked through.
- Serve hot, accompanied, if you like, with your favorite tartar sauce for dipping.