Catfish Croquettes
Serves: 12
 
Ingredients
  • 1 (8-ounce) catfish fillet
  • 1 1⁄2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 4 tablespoons unsalted butter, divided
  • 1⁄2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1⁄2 cup warm whole milk
  • 1 1⁄2 cups panko (Japanese bread crumbs), divided
  • 3 teaspoons chopped fresh thyme, divided
  • Vegetable oil, for frying
  • 1 large egg, beaten
  • Chipotle Ranch (recipe follows)
  • Garnish: fresh thyme
Instructions
  1. Sprinkle catfish with 3⁄4 teaspoon salt and 1⁄2 teaspoon pepper.
  2. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add catfish; cook until flaky and firm to the touch, about 4 minutes per side. Remove from pan. Let stand for 5 minutes. Using 2 forks, shred catfish.
  3. Reduce heat to medium. Add remaining 3 tablespoons butter to pan. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in flour; cook until bubbly, about 3 minutes. Gradually whisk in warm milk until smooth.
  4. Remove from heat; stir in catfish, 1⁄2 cup bread crumbs, 2 teaspoons thyme, 1⁄2 teaspoon salt, and remaining 1⁄2 teaspoon pepper until well combined. Scoop mixture by 2 tablespoonfuls, and shape into small patties.
  5. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  6. In a shallow pan, place egg. In another shallow pan, combine remaining 1 cup bread crumbs, remaining 1 teaspoon thyme, and remaining 1⁄4 teaspoon salt. Working in batches, dip patties in egg, letting excess drip off. Dredge in bread crumbs mixture, gently pressing to adhere.
  7. Fry croquettes, turning as needed, until golden brown, 3 to 4 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve with Chipotle Ranch. Garnish with thyme, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/catfish-croquettes/