Catfish Sweet Potato Cakes – TCI

Catfish Sweet Potato Cakes

Serving Size: 4

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What you’ll need:

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

How to prepare:

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 to 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 for 30 to 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.