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Catfish Cakes with Dijon Sauce

1/2 c. oil
1 T. chopped bell pepper
4 T. chopped green onion
1 lb. catfish fillets
1 egg--beaten
1 T. mayonaise
6 T. dry bread crumbs
1 tsp. dry mustard
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 tsp. seasoned salt

1/2 c. plain yogurt
3 T. dry mustard
1/4 cup mayo
1 T. chopped green onion
2 T. dill pickle relish
2 T. balsamic vinegar

Saute bell pepper and green onion in 2 T. oil until soft. Drain.
Bake catfish in 375 oven till flaky--about 20 minutes. Drain and
scrape grey fatty matter from underside and discard. Let the fillets
cool and chop coarsely. Mix sauteed peppe r and onion, catfish,
and rest of ingredients. Chill for at least 20 minutes. Form small
patties for appetizers or large for entree. Heat rest of oil on
medi um heat. Saute patties until golden brown on each side. Serve
with dijon sauce. Serves 4 for entree or 8 for appetizers

Mix all ingredients and chill until ready to serve. Serve at room
temperature. Yields 1 1/4 cup.


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