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Catfish Cakes with Dijon Sauce


  • 1/2 c. oil
  • 1 T. chopped bell pepper
  • 4 T. chopped green onion
  • 1 lb. catfish fillets
  • 1 egg--beaten
  • 1 T. mayonaise
  • 6 T. dry bread crumbs
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon seasoned salt
  • 1/2 c. plain yogurt
  • 3 T. dry mustard
  • 1/4 cup mayo
  • 1 T. chopped green onion
  • 2 T. dill pickle relish
  • 2 T. balsamic vinegar

Saute bell pepper and green onion in 2 T. oil until soft. Drain. Bake catfish in 375 oven till flaky--about 20 minutes. Drain and scrape grey fatty matter from underside and discard. Let the fillets cool and chop coarsely. Mix sauteed peppe r and onion, catfish, and rest of ingredients. Chill for at least 20 minutes. Form small patties for appetizers or large for entree. Heat rest of oil on medi um heat. Saute patties until golden brown on each side. Serve with dijon sauce. Serves 4 for entree or 8 for appetizers Mix all ingredients and chill until ready to serve. Serve at room temperature. Yields 1 1/4 cup.

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