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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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These cakes are crispy on the outside and moist and flavorful on the insidea 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:
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 |
Directions:
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.
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