1 6-oz catfish fillet, 1 t Fresh lemon juice
-chopped 1/2 t Powdered mustard
2 sl Stale bread, crushed 1/8 t Freshly ground black pepper
1/4 c Water 1 Egg white
1 T Minced green onion 1/4 c Skim milk
1 t Minced fresh parsley 1/4 c Bread crumbs
1 Egg white 1 Lemon, quartered
Preheat oven to 375 degrees. Combine the first 9 ingredients and make
4 cakes, using your hands to pat them into patties. Whisk the egg
white with the skim milk. Dip the patties into the mixture then coat
them with the bread crumbs. Bake on a lightly greased or non-stick
baking sheet for 12 minutes. Serve 2 cakes garnished with lemon
quarters per person. Use crabmeat to make Crab Cakes or any other
fish can be used. Can be served with Mock Tartar Sauce (recipe
follows).
Mock Tartar Sauce
1/2 cup nonfat yogurt 1 tbs minced sour pickle 1 tbs minced pitted
green olive tbs minced fresh parsley 1/4 tsp powdered mustard 1 tsp
fresh lemon juice 1/8 tsp freshly ground pepper
Combine all ingredients and refrigerate in a tightly covered
container. This sauce will keep for a week if stored as suggested.
Yields
1 servings