CATFISH SWEET POTATO CAKES

Catfish Sweet Potato Cakes
Ingredients

4 U.S. Farm-Raised Catfish fillets
Salt
3 sweet potatoes
1 russet potato
½ bulb roasted garlic, mashed
1 egg, beaten
1 tablespoon fresh tarragon,
chopped
1 egg, beaten
1 cup panko breadcrumbs
Olive oil
Fresh tarragon or cilantro

LIME MAYONNAISE

2 tablespoons cilantro chopped
½ cup mayonnaise
1 lime, zested
1 tablespoon lime juice


Instructions


PREHEAT oven to 350˚F.
SEASON catfish fillets with salt. Lightly spray a small baking dish with vegetable oil. Place fillets in dish and bake for 15-20 minutes or until done. Let cool and flake.
PEEL and chop potatoes. In a medium boiler, cover potatoes with water and add a pinch of salt. Bring to a boil. Lower heat and simmer until potatoes are soft. Drain.
MASH potatoes in a large bowl and set aside to cool. When cool, add garlic, egg and tarragon; gently fold in catfish flakes.
SHAPE into 3-inch cakes. Dip in beaten egg, then in breadcrumbs. Chill cakes in the refrigerator 30-60 minutes to firm them.
HEAT olive oil in a skillet over medium-high heat. Fry cakes until golden brown. Place on paper towel to drain.
TOP with a teaspoon of lime mayonnaise and garnish with a sprig of fresh tarragon or cilantro.
TO MAKE LIME MAYONNAISE combine all ingredients and chill.