Ingredients Jump to Instructions ↓

  1. 1/2 cup sour cream

  2. 2 tablespoons Dijon mustard

  3. 1 tablespoon lemon juice from concentrate

  4. 1 bunch green onions, chopped - divided use

  5. 2 teaspoons Old Bay seasoning - divided use

  6. 1 pound fresh farm-raised catfish fillets

  7. 1 small red bell pepper, chopped

  8. 1/2 cup vegetable oil - divided use

  9. 1 (30-ounce) package country style hash browns, thawed

  10. 1/2 cup all-purpose flour

  11. 1/4 teaspoon salt

  12. 3 large eggs, lightly beaten

Instructions Jump to Ingredients ↑

  1. Make a mustard sauce by stirring together first 3 ingredients, half of green onions, and 1 teaspoon Old Bay seasoning; set aside.

  2. Cook catfish in a large nonstick skillet over medium heat 7 minutes on each side or until fish flakes easily with a fork. Cool slightly. Drain and flake fish, and place in a large bowl.

  3. Sauté remaining green onions and bell pepper in 2 tablespoons hot oil in skillet over medium-high heat until tender. Stir mixture into fish with remaining 1 teaspoon Old Bay seasoning, hash browns, and next 3 ingredients. Shape into 12 patties. Wipe skillet clean.

  4. Fry patties in batches in remaining oil over medium-high heat 5 to 7 minutes on each side or until golden. Drain on paper towels; keep warm. Serve with mustard sauce.


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