Party Starters

Lemon-Thyme Catfish Balls

Makes 12 servings

2 pounds skinless catfish fillets, baked, cooled, and flaked
3 tablespoons prepared mashed potatoes
3 tablespoons chopped green onion
Zest and juice of 1 lemon
2 teaspoons salt
1 teaspoon fresh thyme leaves
Pinch ground red pepper
2 large eggs
1⅔ cups plus 2 tablespoons plain bread crumbs, divided
Vegetable oil, for frying

1. Line a large rimmed baking sheet with wax paper.

2. In the work bowl of a food processor, pulse together catfish, mashed potatoes, green onion, lemon zest and juice, salt, thyme, and red pepper until almost smooth. Add eggs and ⅔ cup plus 2 tablespoons bread crumbs, pulsing until well combined. Shape catfish mixture into 1-inch balls.

3. Place remaining 1 cup bread crumbs in a shallow baking dish. Roll each catfish ball in bread crumbs, and place on prepared pan. Refrigerate for 30 minutes.

4. Line a large rimmed baking sheet with paper towels.

5. In a large Dutch oven, pour oil to a depth of 3 inches, and heat until a deep-fry thermometer registers 360°.

Fry catfish balls in batches until golden brown, 3 to 5 minutes. Let drain on paper towels.