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These cakes are crispy on the outside and moist and flavorful on the insidea real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin. Jan Campbell, Hattiesburg, Mississippi
This recipe is:
Quick
Nutritional Facts 1 serving (4 ounces) equals 296 calories, 13 g fat (3 g saturated fat), 93 mg cholesterol, 546 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.
Originally published as Catfish Cakes in Taste of Home June/July 1993, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 26, 2012 by aprimarie1224
I have made this several times. It is the only fish recipe I have found that I actually like! (I don't normally like fish)
Reviewed on Jun. 18, 2012 by rebelwithoutaclue
I used catfish nuggets. Used Dixie Fry fish mix w/ the basil added instead of cracker crumbs. Don't leave out the basil! We use Dixie Fry mixes for everything we fry.
Reviewed on Dec. 15, 2011 by Potroast911
I made this recipe with left-over baked potatoes and salmon. It was absolutely delicious! What a wonderful way to use up left-overs, Yum-yum!
Reviewed on Sep. 15, 2008 by rottensocks
Gotta tell you, I was doubtful about the basil in the mix...but OMG! these fishcakes are so good. I didn't have butter-flavored crackers, so used breadcrumbs to coat the fish cakes and added a pat of butter to the oil in the pan when browning and spritzed with a squeeze of lemon before eating. This recipe is absolutely going into my files!
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