Serves 6
2 cups (500 mL) water

1/2 cup (125 mL) dry white wine

1 lb (500 g) fresh U.S. Farm-Raised Catfish fillets

1/2 cup (125 mL) finely diced onion

1/2 cup (125 mL) finely diced celery

1/2 tsp (2 mL) dried tarragon

Salt and freshly ground black pepper, optional

1/2 cup (125mL) mayonnaise

1 tbsp (15 mL) Dijon mustard

1 egg, lightly beaten

1 1/2 cups (375 mL) crushed cracker crumbs

2 tbsp (30 mL) olive oil

2 tbsp (30 mL) butter

3 soft buns, for serving

Tartar Sauce, for serving

Combine water and wine in a shallow pan. Bring to a boil, reduce heat to a simmer, add catfish fillets, and simmer for 10 minutes until cooked through and fish flakes easily with a fork. Remove fillets, drain well and cool.

Gently flake fish into bowl. Add the onion, celery, tarragon, salt and pepper, if using.
Combine mayonnaise and mustard and mix into the catfish. Fold in egg and 1/2 cup (125 mL) of cracker crumbs with a rubber spatula.

Form mixture into 6 patties and coat well in remaining cracker crumbs. Refrigerate, loosely covered, for 1 hour.

Heat 1 tbsp (15 mL) each of oil and butter in non-stick skillet. Cook catfish cakes over medium heat until golden, about 3 to 4 minutes per side, adding more oil and butter if necessary. Serve on a soft bun with dollop of tartar sauce, if desired.