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Tunisian Catfish Cakes with Paprika Citrus Aioli

Nov
12
2012
Tunisian Catfish Cakes with Paprika Citrus Aioli
Ingredients

  • 2 pounds U.S. Farm-Raised Catfish fillets, cut into 1/2-inch cubes
  • 1 cup finely chopped onion
  • 6 garlic cloves, chopped
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground black pepper
  • 6 tablespoons matzo meal
  • 1 large egg
  • 12 tablespoons (about) olive oil (for frying)
Instructions

  1. Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 1-3/4 inches in diameter and 1/2 inch thick; arrange on sheet.
  2. Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
  3. Arrange fish cakes on plates. Spoon aioli alongside and serve.

Notes: Makes 40 servings.

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