1/2 tsp Cayenne pepper
2 tsp Worcestershire sauce
1 egg
1/2 cup Bread crumbs Serves 10 to 12 portions
This dish is great with a homemade cocktail or tartar sauce (see page 32)
•Pour the water and wine into a saucepot and bring the temperature of the water to between 160º and 180ºF or 71º to 82ºC
•Add the catfish and the dill to the poaching liquid add let poach about fifteen minutes, remove from heat and let cool in the poaching liquid.
•In the mixer bowl using the “V” paddle add the green onion, onion, salt, pepper, cayenne pepper, Worcestershire sauce and egg, mix on low speed
•Once the catfish has cooled gently break up the filets with your hands and add the pieces to the mixer bowl.
•Mix on lowest speed until the mixture begins to come together (about fifteen seconds)
•Add bread crumbs in stages until mixture is bound, you may not use all the bread crumbs
•Shape catfish mixture into patties
•Heat olive oil in a sauté pan and sauté patties until golden brown and crispy.
HOMEMADE MASHED POTATOES
5 Large potatoes (peeled, cut into one inch cubes, and boiled)
1/2 gallon of water
1/2 cup milk (warmed)
2 T butter melted
1 T salt
1 egg
Serves about 6
Finely diced garlic can be added to spice up your potatoes
•Peel, cut the potatoes into
•Add the potatoes to 1/2 gallon of cold water
•Bring to boil
•Heat milk in a small sauce pot on very low heat
•Once potatoes are done strain and put the potatoes into the mixer bowl
•Immediately add the egg and begin mixing with the “V” paddle
•Add the butter, milk, and salt mix until desired texture
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