Getting together before the game with friends and family is as much a part of football as the band, the cheerleaders or the kickoff itself. And, gathering without good food is like starting the game without the ball.
Each week throughout the 2017 season, Lindy’s will feature a recipe that will be a favorite with family, friends and fans. Recipes are provided by U.S. Farm-Raised Catfish.
Whether tailgating at the game or partying at home before it starts, remember … with U.S. Farm-Raised Catfish, your team is never a loser.
Catfish Sweet Potato Cakes
Ingredients
4 U.S. Farm-Raised Catfish fillets
Salt
3 sweet potatoes
1 russet potato
½ bulb roasted garlic, mashed
1 egg, beaten
1 tablespoon fresh tarragon, chopped
1 egg, beaten
1 cup panko breadcrumbs
Olive oil
Fresh tarragon or cilantro
Instructions
1. Preheat oven to 350˚F.
2. 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.
3. 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.
4. Mash potatoes in a large bowl and set aside to cool. When cool, add garlic, egg and tarragon; gently fold in catfish flakes.
5. Shape into 3-inch cakes. Dip in beaten egg, then in breadcrumbs. Chill cakes in the refrigerator 30-60 minutes to firm them.
6. Heat olive oil in a skillet over medium-high heat. Fry cakes until golden brown. Place on paper towel to drain.
7. Top with a teaspoon of lime mayonnaise and garnish with a sprig of fresh tarragon or cilantro.
Lime Mayonnaise
To make lime mayonnaise combine all ingredients and chill.
2 tablespoons cilantro chopped
½ cup mayonnaise
1 lime, zested
1 tablespoon lime juice
