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Crispy Catfish Cakes
- 4 6-ounce catfish fillets
- 2 tablespoons olive oil
- 2 kosher salt and black pepper
- 1/2 cup slices soft white bread, torn
- 3 corn kernels, thawed if frozen
- 2 tablespoons scallions, thinly sliced
- 3 chopped fresh flat-leaf parsley
- 1 cup eggs, whisked
- 1 mayonnaise
- 1 tablespoon shallot, finely chopped
- 1 tablespoon chopped fresh dill
- 1 fresh lemon juice
Directions:View on Real Simple
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