Serves 4. Recipe is from “Catfish: a SAVOR THE SOUTH” cookbook by Paul and Angela Knipple. Copyright © 2015 by Paul and Angela Knipple. Used by permission of the University of North Carolina Press. uncpress.unc.edu. The authors write, “With its moist, flaky texture, catfish makes a great substitute for crab in crab cake recipes. Instead of getting fancy, this recipe makes hearty patties perfect for burgers. You could plate these as catfish cakes — a dollop of tartar sauce and you’re set — but that just wouldn’t be as much fun. … These burgers are based on the famous shrimp burgers of the South Carolina coast.”
1 pound catfish fillets, diced
2 eggs, beaten
1 cup panko bread crumbs
3 tablespoons mayonnaise
2 tablespoons diced celery
1 tablespoon grated sweet onions
2 tablespoons chopped parsley
11?2 teaspoons lemon zest
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
3 tablespoons peanut or vegetable oil
4 large hamburger buns
Tartar sauce or coleslaw
1. In a medium bowl, combine the catfish, eggs, panko, mayonnaise, celery, onions, parsley, lemon zest and Worcestershire sauce, stirring with a wooden spoon until everything is evenly distributed. Season with salt, black pepper, and cayenne pepper to taste.
2. Divide the mixture into 4 equal portions and form patties about 1 inch thick.
3. Heat the oil in a large skillet over medium heat. Cook the patties for 4 minutes, or until the bottoms are browned, before carefully flipping them over. Cook for another 4 minutes so both sides are browned. Serve on soft buns with lettuce, tomato, and tartar sauce or coleslaw.