Recipe: Catfish Cakes (using carrots and rice)

CATFISH CAKES



1/4 cup grated carrots
1/4 cup finely chopped green onions
2 tablespoons butter or margarine
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 milk
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
1 tablespoon vegetable oil

Cook carrots and onions in butter in small skillet over medium heat until tender crisp; 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, carrot mixture, and milk mixture into dry ingredients; set aside.

Beat egg white until stiff but not dry; fold into fish mixture.

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.

Makes 10 servings
Source: USA Rice