Catfish Cakes

• 3 tablespoons vegetable oil
• 2 lbs boneless skinless catfish fillets, cut into 1 inch dice
• 12 cup finely chipped red onion
• 1 jalapeno, stemmed,seed and minced
• 14 cup finely diced red bell pepper
• 2 teaspoons minced garlic
• 12 cup mayonnaise
• 14 cup thinly sliced chives
• 12 cup minced cilantro leaf
• 1 tablespoon Dijon mustard
• 1 12 cups white breadcrumbs (fresh or dried)
• 2 eggs, lightly beaten
• 1 teaspoon lime zest
• kosher salt
• fresh ground black pepper
• 1 12 cups peanut oil
• 12 cup flour

1. Heat the oil in a skillet over med heat.
2. Add the catfish, onion, jalapeno and garlic.
3. Saute until the vegetables are wilted and the catfish is cooked through, about 5 minutes.
4. In a large bowl, combine the cooked fish and vegetables, mayonnaise, chives, cilantro, mustard, crumbs, egg, zest, salt and pepper.
5. Form the mixture into 10 3-oz.
6. patties; pack them fairly tight so it will stay together while cooking.
7. Set aside on a plate.
8. Heat the peanut oil in a pan until smoking slightly.
9. Dust each cake with flour and gently slip it into the hot oil.
10. Fry the cakes for approximately 2 minutes on each side, or until they are golden brown.
11. Do not crowd the cakes; it is better to cook them in batches.
12. Remove the cakes and drain on paper towels.
13. Serve hot.
14. Note 1- you can also make smaller cakes and serve as appetizers.
15. Note 2- I served this once as a replacement for the Canadien Bacon in Eggs Benedict- buttermilk biscuit on bottom, catfish cake, then a poached egg on top and added 2 tbl.
16. of salsa to my hollandaise.
17. My guests went crazy for them.

vegetable oil, catfish fillets, red onion, red bell pepper, garlic, mayonnaise, chives, cilantro leaf, mustard, white breadcrumbs, eggs, lime zest, kosher salt, fresh ground black pepper, peanut oil, flour

Taken from www.food.com/recipe/catfish-cakes-49034 (may not work)