Creole Catfish Cakes

Description
A Catfish recipe.

Ingredients

 * 1 pound U.S. farm-raised catfish fillets
 * 6 tablespoons butter
 * ¾ cup flour
 * 2 cups milk
 * ½ teaspoon salt
 * ½ teaspoon black pepper
 * ½ teaspoon dry mustard
 * 1½ cups bell pepper, finely chopped
 * ½ cup green onions, finely chopped
 * ½ teaspoon tabasco
 * 1½ cups fresh breadcrumbs

Directions

 * 1) Broil or grill catfish fillets—over medium-high heat, about 5 minutes per side, or until flesh flakes with fork.
 * 2) Allow fillets to cool.
 * 3) Melt the butter in a heavy saucepan.
 * 4) Add the flour.
 * 5) Stir constantly for 2 to 3 minutes, while the roux bubbles.
 * 6) Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes.
 * 7) Add salt, pepper, and mustard, mixing well.
 * 8) Flake the catfish fillets into a bowl.
 * 9) Add the cream sauce and the remaining ingredients, mixing thoroughly.
 * 10) Use the mixture immediately or refrigerate for up to 2 days.
 * 11) Using a large spoon, make cakes with the fix mixture and coat them completely with more fresh breadcrumbs.
 * 12) Using a heavy skillet, sauté the patties gently in 1 tablespoon oil and 1 tablespoon butter, until they are browned.
 * 13) Keep warm while you continue cooking the cakes, adding more oil and butter as needed.