Ingredients
- 1/4 cup grated carrots
- 1/4 cup finely chopped green onions
- 2 Tbsp.butter or margarine
- 1/2 cup fish fry coating mix
- 1/2 cup cornbread mix
- 1 tsp. baking powder
- 1 tsp. creole seasoning
- 1/4 tsp. black pepper
- 1/3 cup milk
- 1 egg, separated
- 1/4 to 1/2 tsp. hot pepper sauce
- 1 cup cooked rice
- 1/2 lb. farm-raised catfish fillets, cooked and flaked
- 1 Tbsp. vegetable oil
Directions
Cook carrots and onions in butter in small skillet over medium heat until tender crisp; set aside. Combine fish fry coating mix, cornbread mix, baking powder, creole seasoning, and black pepper in large bowl. Blend milk with egg yolk and hot pepper sauce; stir rice, fish, carrot mixture, and milk mixture into dry ingredients. Beat egg white until stiff but not dry. Fold in beaten egg white.
Heat oil in large skillet over medium-high heat. Drop batter by 1/4 cup into skillet; flatten with back of spoon. Turn cakes when golden brown. Drain on paper towels.
By Connie from Cotter, AR
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