Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 pound boneless skinless catfish fillets
- 1/4 cup bread crumbs
- 2 T chopped green onion
- 2 T diced red bell pepper
- 1/4 cup mayonnaise
- 1 T Dijon mustard
- 1/2 t cumin
- 1/2 t coriander
- 1/4 t dried basil
- 1/4 cup flour for frying
- Comeback Sauce
- Garnish: chopped green onion
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 3/4 teaspoon Worcestershire sauce
- Garnish: ground black pepper
Preparation
Step 1
Instructions
Line a large rimmed baking sheet with parchment paper.
In a small bowl, stir together , garlic powder, onion powder, paprika, black pepper, salt, and red pepper. Sprinkle both sides
of catfish with spice mixture.
In a large cast-iron skillet, heat
1 tablespoon oil over high heat.
Add catfish; cook, turning once, until blackened and firm to the touch, about 4 minutes per side. Let drain
on paper towels. Wipe skillet clean.
In a medium bowl, stir together remaining ingredients (except flour), crumble fish and add to mixture. Shape mixture into 6 to 8 patties.
Place on prepared pan. Cover
and refrigerate for 30 minutes.
In same skillet, heat remaining
oil over medium-high heat. Dredge cakes in flour and fry 2 to 3 minutes on each side. Serve with Comeback Sauce. Garnish with green onion, if desired.
Comeback Sauce
In a small bowl, stir together mayonnaise, ketchup, honey, hot sauce, and Worcestershire. Cover and refrigerate until ready to serve. Garnish with pepper, if desired.
Instructions