Catfish Cakes

• 2 lbs boneless skinless catfish fillets
• water or white wine, to cover fish
• 12 chopped onion
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 chopped celery rib
• 1 chopped scrubbed carrot
• 2 large eggs
• 2 tablespoons mayonnaise
• 1 tablespoon chopped dried parsley
• 12 teaspoon dried thyme
• 1 teaspoon lemon pepper
• 12 teaspoon salt
• 12 chopped red bell pepper
• 1 stalk chopped celery
• 1 chopped shallots or 2 chopped green onions
• fish-fry mix, of your choice
• vegetable oil (for frying)

1. Simmer the catfish until done in the water, wine and vegetables, drain the fish well, let cool.
2. You may refrigerated the fish for a few hours.
3. When the fish is cool, flake it and mix with the catfishs mix, flaking the fish well as you mix.
4. Chill the mixture, which helps firm it slightly.
5. With an ice cream scoop, form 9-10 cakes, flatten them slightly and gently coat the cakes in the fry mix.
6. We use a corn-meal based commercial mix with a cajon flavor.
7. Fry these in a few tablespoons of the oil - keep warm in oven until all are cooked.
8. This mixture seems fragile but firms up after cooking for a few minutes.
9. Servie with lemon wedges or sauce of choice.

catfish fillets, water, onion, thyme, bay leaves, celery, carrot, eggs, mayonnaise, parsley, thyme, lemon pepper, salt, red bell pepper, celery, shallots, fishfry mix, vegetable oil

Taken from www.food.com/recipe/catfish-cakes-233033 (may not work)