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
Catfish Cakes
Catfish Cakes
Prep Time
10 min
Cook Time
20 min
Yield
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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