While it’s not low-fat, it’s a delicious Mardi Gras calorie splurge!

Ingredients >
6 tbsp (90 mL) butter
3/4 cup (175 mL) flour
2 cups (500 mL) milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) dry mustard
1 lb. (500 g) catfish fillets, poached in water until fish flakes when tested with a fork, about 10 to 15 minutes
11/2 cups (375 mL) finely chopped red bell pepper
1/2 cup (125 mL) finely chopped green onions
1/2 tsp (2 mL) hot sauce
2 1/2cups (625 mL) fresh bread crumbs, divided
1 tbsp (15 mL) each vegetable oil and butter for frying, plus more as needed for frying each batch

Method >
Melt butter in a saucepan on medium-low heat. Add flour and stir constantly for 2 to 3 minutes. Add milk slowly, and continue to stir until cream sauce is thick, about 10 minutes. Add salt, pepper, and mustard, mixing well.

Flake catfish fillets into a bowl. Add cream sauce, pepper, onions, hot sauce and 11/2 cups (375 mL) of breadcrumbs, mixing thoroughly. Use fish mixture immediately or refrigerate for up to two days.

Using a large spoon, make cakes with the fish mixture and coat them completely with bread crumbs.

Heat 1Tbsp. (15 mL) oil and 1Tbsp. (15 mL) butter in a large non-stick frying pan set over medium heat. Saute patties gently until they are browned, about 2 to 3 minutes. Keep warm while you continue cooking cakes, adding more oil and butter as needed. Serves 8 or more.