Taste of Home
Catfish Cakes
TOTAL TIME: Prep: 10 min. + chilling Cook: 20 min.
YIELD: 8 servings.
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
Ingredients
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1-1/2 pounds catfish fillets
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2 large eggs, lightly beaten
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1 large potato, peeled, cooked and mashed
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1 large onion, finely chopped
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1 to 2 tablespoons minced fresh parsley
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2 to 3 drops hot pepper sauce
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1 garlic clove, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon dried basil
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2 cups finely crushed butter-flavored crackers
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Canola oil
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Tartar sauce, optional
Directions
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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.
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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.
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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