1/3 cup mayonnaise
1 large egg, beaten
2/3 teaspoon Dijon mustard
2/3 teaspoon grainy mustard
1/2 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 lemon, zested
1/2 teaspoon Old Bay seasoning
Season to taste with salt and plenty of black and white pepper
1 pound Wild Blue Catfish, poached, cooled and chunked in quarter size pieces
1/2 cup Panko Breadcrumbs
In a small bowl, whisk first 9 ingredients until smooth.
In a medium bowl, lightly toss the Wild Blue Catfish Chunks with the Panko. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. Overnight even is better.
Scoop the Blue Cat Cake mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the Blue Cat Cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the Blue Cat Cakes to plates and serve with lemon wedges.
