Mini Catfish Cakes with Peachy Tartar Sauce

by Karin Calloway Crab cakes are celebrated in the South from Maryland to Florida, but good lump crabmeat can be very pricey. U.S. Farm-Raised catfish, on the other hand, is readily available and far less expensive, so I came up with these delicious Mini Catfish Cakes to highlight this domestic ingredient. Topping the Catfish Cakes with regular tartar sauce is good, but making your own tartar sauce with a hint of spiced peaches takes them over-the-top. The sauce is delicious with any fried seafood, especially catfish and oysters.  Catfish Cakes 1 tablespoon vegetable oil 1 pound catfish, poached, cooled and shredded 1/2 cup fine dry breadcrumbs 3 tablespoons mayonnaise 1 1/2 teaspoons Old Bay seasoning 2 tablespoons chopped parsley Preheat oven to 350 degrees F. Coat a baking sheet with the oil and set aside. Combine shredded catfish with the breadcrumbs, mayonnaise and old bay in a bowl. Shape into 1-inch patties and place on a lightly oiled baking sheet. Turn cakes over to coat both sides with oil. Bake 8 to 10 minutes, until golden. Peachy Tartar Sauce 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 dash Tabasco sauce 3 tablespoons chopped canned spiced peaches 1 tablespoon chopped fresh parsley Salt and freshly ground black pepper, to taste Mix mayonnaise, lemon juice, Worcestershire sauce and Tabasco together in a bowl. Fold in peaches and parsley. Season with salt and pepper and refrigerate until ready to serve. Makes 24 cakes and 1 cup of sauce.

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