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Catfish Cakes Recipe

Catfish Cakes Recipe

These cakes are crispy on the outside and moist and flavorful on the inside—a 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
TOTAL TIME: Prep: 10 min. + chilling Cook: 20 min. YIELD:8 servings


  • 1-1/2 pounds catfish fillets
  • 2 eggs, lightly beaten
  • 1 large potato, peeled, cooked and mashed
  • 1 large onion, finely chopped
  • 1 to 2 tablespoons minced fresh parsley
  • 2 to 3 drops hot pepper sauce
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 2 cups finely crushed butter-flavored crackers
  • Canola oil
  • Tartar sauce, optional


  • 1. Poach or bake catfish fillets until fish flakes easily with a fork. Drain and refrigerate. Flake cooled fish into a large bowl. Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil and mix well. Shape into eight patties.
  • 2. Place cracker crumbs in a shallow bowl. Coat patties in cracker crumbs. In a large skillet over medium heat, cook catfish cakes in oil in batches on each side or until golden brown. Serve with tartar sauce if desired. Yield: 8 servings.

Nutritional Facts

4 ounce-weight: 296 calories, 13g fat (3g saturated fat), 93mg cholesterol, 546mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 18g protein.

Reviews for Catfish Cakes

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aprimarie1224 User ID: 5957808 896
Reviewed Sep. 26, 2012

"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)"

rebelwithoutaclue User ID: 4288906 1137
Reviewed Jun. 18, 2012

"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."

Potroast911 User ID: 3101033 540
Reviewed Dec. 15, 2011

"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!"

rottensocks User ID: 3338787 933
Reviewed Sep. 15, 2008

"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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.