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Catfish Cakes

Catfish Cakes

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Bobbie Kaye

Bobbie Kaye

If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay(TM), cracker crumbs and egg. Mix until evenly blended.
  2. Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

missmixologist
91

missmixologist

1/14/2008

I read so many reiews about these cakes I just had to try it. I prepared with 1 1/2 lbs. of catfish fillets and baked them in the oven 1st. Added my own special seasonings as if I were going to eat them that way. I cannot imagine boiling the fish with absolutely no seasonings-- it would have tasted bland for my taste. I used only half of a medium sized onion. I flaked most of the fish instead of mashing. I used 2 tbsp. of Hellmann's mayo which is my preference and lastly I used 1 1/2 cups of Keeblers crackers. This recipe is a keeper-- Absolutely delicious!!! The taste truly isn't that different from crab cakes.

LYNNETTB
65

LYNNETTB

9/30/2003

Having read the reviews, I decided to make these cakes for dinner last night. The only change I made was to dredge the cakes in flour before frying to give them a crispier crust. They were delicious! They make excellent sandwiches when on a bun with tartar sauce and crisp lettuce. I will certainly make them again.

CHRISTAMACD
59

CHRISTAMACD

1/29/2004

Good recipe. I seasoned the fish with salt & pepper, and then cooked it in 1/2 white wine, 1/2 water and added a bay leaf. I used seasoned bread crumbs (as I didn't have cracker crumbs on hand)and used only 1/4 cup of oil (you don't need to drown these - just a little oil will make these browned & crispy). Next time I wouldn't mash the fish so much - I'd leave it kind of chunky, and maybe use slightly more fish (or less bread/cracker crumbs). I was surprised that my husband really liked these - and he even suggested that I should make some "mini" catfish cakes as an appetizer for our next party. You could certainly use tilapia, or any other white flaky fish for these (my mother has even made a similar version with canned tuna!)

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