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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
  • Total Time
    Prep: 10 min. + chilling Cook: 20 min.
  • Makes
    8 servings

Ingredients

  • 1-1/2 pounds catfish fillets
  • 2 large 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

Directions

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

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Reviews

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Average Rating:
  • aprimarie1224
    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
    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
    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
    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!