1 pound fresh catfish fillets
2 tablespoons yellow onion, finely chopped
2 tablespoons green bell pepper, finely chopped
4 teaspoons oil
2 eggs, beaten
4 teaspoons Old Bay seasoning
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 cup dry bread crumbs
2 teaspoons lime juice
4 teaspoons Reata Grill Spice (recipe to follow)
2 teaspoons Tabasco sauce
2 teaspoons dried basil, crumbled
Peanut oil
All-purpose flour

In large pot of boiling water, poach catfish 15-20 minutes, until fish begins to flake with a fork. Drain and allow to cool. In large skillet, sauté onion and pepper in 4 teaspoons oil until vegetables are soft; set aside. When catfish is cool enough to handle, crumble into large bowl. Add eggs, cooked onion and pepper and mix. Add remaining ingredients except peanut oil and flour and mix into firm consistency that holds its shape. Form mixture into six to 10 round cakes of equal size. Heat enough peanut oil to fry cakes in iron skillet or deep fryer to about 350 degrees. Just before frying, dust cakes with flour. Fry, turning frequently, until golden brown and drain on paper towels. Serve with sauce of your choice.

Serving size: 1 cake. Per serving: 222 calories, 9.9 g protein, 15.2 g fat, 9.1 g carbohydrates, 192 mg sodium, 63 mg cholesterol.

Reata Grill Spice
1/4 cup black pepper
2 tablespoons kosher salt
4 tablespoons thyme
3 tablespoons garlic powder
2 1/2 tablespoons sugar
1/4 cup cumin
1/2 cup paprika

Combine and blend well and store in airtight container.

Source: Reata: Legendary Texas Cuisine