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Catfish Cakes

 Catfish Cakes
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
8 ServingsPrep: 10 min. + chilling Cook: 20 min.


  • 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


  • 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.
  • 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.

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Catfish Cakes (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.