Place catfish in a saucepan with enough water to cover. Bring to boil and then simmer until fish flakes easily with a fork.

Drain off water and pat dry. Mash up with a fork and place in a bowl.

Add chopped onion, mustard, mayo, Feisty Fish Rub, cracker crumbs and egg. Mix well until blended.

Heat enough canola oil to a depth if 1/4”.

Form mixture into small patties for appetizers or larger ones for entrée portion. Form and roll as if a cookie.

Flatten and fry in hot oil until golden brown and then flip and fry until golden brown.

Drain on towels.

Serve with red pepper sauce or remoulade sauce if desired.