• Cooking Time: 25
• Servings: 10
• Preparation Time: 20
• 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
• vegetable oil

1. Cook onions in butter in small skillet over medium heat until tender; set aside.
2. Combine fish fry coating mix, cornbread mix, baking powder, creole seasoning, and black pepper in large bowl.
3. Blend milk with egg yolk and hot pepper sauce; stir rice, fish, onion, and milk mixture into dry ingredients.
4. Beat egg white until stiff but not dry. Fold in beaten egg white.
5. Heat oil in large skillet over medium-high heat.
6. Drop batter by 1/4 cup into skillet; flatten with back of spoon.
7. Turn cakes when golden brown.
8. Drain on paper towels.

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