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catfish fillets eggs potato onion parsley pepper sauce garlic salt pepper basil butter canola oil tartar sauce
Viewed: 54 - Published at: 4 years agoIngredients
- 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
Method
- 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.