CATFISH CAKES

CATFISH CAKES

1 pound U.S. farm-raised catfish fillets
1 cup panko bread crumbs
1/4 cup mayonnaise
1 egg, beaten
1 tablespoon lemon juice
3 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
3 teaspoons seafood seasoning (Old Bay)
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
2 tablespoons olive oil

Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray

Place fish on prepared baking sheet and bake 15 to 18 minutes, or until fish flakes easily with a fork; let cool.

Meanwhile, in a large bowl, combine bread crumbs, mayonnaise, egg, lemon juice, Worcestershire sauce


i , mustard, seafood seasoning, parsley, and salt; mix well. Flake fish into breadcrumb mixture and mix gently until well combined. Form mixture into 5 large or 10 small equal-sized "cakes."

In a large skillet over medium heat, heat oil until hot. Add fish cakes in batches and cook 4 to 5 minutes per side, or until golden and heated through.