Recipes AUGUST 2016 COUNTRY KITCHEN Catfish Sweet Potato Cakes

Catfish Sweet Potato Cakes

Catfish Sweet Potato Cakes
Catfish Sweet Potato Cakes

Catfish Sweet Potato Cakes


4 U.S. farm-raised catfish fillets


3 sweet potatoes

1 russet potato

½ bulb roasted garlic, mashed

1 egg, beaten

1 tablespoon fresh tarragon,


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


Heat 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 15-20 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 30-60 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. Courtesy of