1/2 cup chopped onion
2 tablespoons butter
1/2 cup fish fry coating mix
1/2 cup cornbread mix
1 teaspoon baking powder
1 teaspoon creole seasoning
1/4 teaspoon ground black pepper
1/3 cup buttermilk
1 egg, separated
1/4 to 1/2 teaspoon hot pepper sauce
1 cup cooked rice
1/2 pound farm-raised catfish fillets, cooked and flaked
Cook onions in butter in small skillet over medium heat until tender; set aside.
Combine fish fry coating mix, cornbread mix, baking powder, creole seasoning, and black pepper in large bowl.
Blend milk with egg yolk and hot pepper sauce; stir rice, fish, onion, and milk mixture into dry ingredients.
Beat egg white until stiff but not dry. Fold in beaten egg white.
Heat oil in large skillet over medium-high heat.
Drop batter by 1/4 cup into skillet; flatten with back of spoon.
Turn cakes when golden brown.
Drain on paper towels.
Pairs Well With
I cooked up these catfish cakes last night. My hubby likes to put them on a bun with tarter sauce. I like them with hush puppies, fries & slaw