Lower Carb Catfish Cakes Food

KETO FISH CAKES

Steps:

• Add the fish, lemon zest, parsley, mayonnaise, celery salt, salt, and pepper to a food processor. Pulse until mix comes together.
• Shape mixture into 4 large patties. TIP: Using a large egg ring or a hamburger press makes the patties more uniform in size and thickness.
• Transfer the patties to a small plate and freeze for 30 minutes to help the crumbing process.
• Preheat oven to 200 ̊C/390°F. Line a small baking tray with baking paper and set aside until needed.
• Combine pork rinds, parmesan and black pepper in a small bowl.
• In a separate bowl whisk together Dijon mustard and eggs.
• Coat the fish cakes in the egg wash, then roll in the crumb mixture.
• Bake for 15-20 minutes until golden and cooked through.
• Once baked, fry in hot frypan for 1 minute each side to brown coating. (optional)
• Add the fish, lemon rind, parsley, mayonnaise, celery salt, salt, and pepper to the mixing bowl; mix 15 sec/speed 6.
• Combine pork rinds, parmesan and black pepper in a small bowl.
• Rinse and dry the mixing bowl.
• Add the egg wash ingredients to the mixer; mix 20 sec/speed 5.
• Follow Step 7 onwards in the Conventional Method or see notes

LOWER CARB CATFISH CAKES

Steps:

• Chop the vegetables for the bouillon.
• Add water, wine and vegetables in a sauce pan.
• Bring to a simmer and add the fish, simmering until fish is cooked.
• Drain the fish well and let it cool (retain the boullion - it's a good stock for fish chowders).
• Finely chop the pepper and the onion.
• Add the chopped vegetables, beaten eggs and mayonnaise and seasonings to the fish and chill this mixture.
• Form about 8 cakes from the fish mixture and coat it lightly in your favorite fish coating - we like a Cajun flavored mix.
• Fry in hot oil, serve with favorite sauce.

CATFISH CAKES

Steps:

• Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended.
• Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.