Catfish Sweet Potato Cakes With Lime Mayonnaise
1 hr 30 m
4 Simmons 5-7 oz. Fillets.
Salt to taste.
3 sweet potatoes.
1 russet potato.
1/2 bulb roasted garlic, mashed.
1 egg, beaten.
1 tablespoon fresh tarragon, chopped.
1 cup panko breadcrumbs.
Fresh tarragon or cilantro.
2 tablespoons cilantro chopped.
1/2 cup mayonnaise.
1 lime, zested.
1 tablespoon lime juice.
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 15-20 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.