Lemons brighten up these catfish patties.

Spicy Catfish Patties
3 Tbsp. oil
2 lb. catfish filets, cut into 1-inch cubes
1 small red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/4 c. red pepper, finely diced
2 tsp. minced garlic
1/2 c. mayonnaise
2 Tbsp. chives, finely chopped
1/2 c. cilantro, chopped
1 Tbsp. Dijon mustard
1-1/2 c. bread crumbs
2 eggs, beaten
1 tsp. lemon zest
1/2 c. flour
Salt and pepper, to taste
1-1/2 c. oil

Heat oil in a cast-iron skillet over medium heat. Saute the catfish, onion, peppers and garlic, with a pinch of salt and pepper, for about 5 minutes or until the fish is cooked. In a bowl, combine the cooked fish and vegetables with mayonnaise, chives, cilantro, mustard, bread crumbs, eggs and lemon zest.

Gently press ingredients together, making 10-12 patties. Wipe the cast-iron skillet clean and heat oil until it shimmers. Dip each catfish patty into the flour until coated. Then fry on each side for 2 minutes or until golden brown. Remove and drain on a paper-towel lined plate. Be careful not to crowd the skillet, so it is best to cook in small batches of 4-5 patties.

Serve hot with homemade tartar sauce.