Recipe by Bobbie Kaye
"If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat."
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prepared yellow mustard
creamy salad dressing (e.g. Miracle Whip)
Old Bay Seasoning TM, or to taste
2 1/2 cups
coarsely crushed buttery round crackers
vegetable oil (for frying)
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.
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!)
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.
The recipe was a hit! It was quick and easy and delicioius. I baked the fish (actually used white sole fillet) at 450 degrees for 10 minutes to retain the taste. Then flaked it and mixed in all the ingredients with it. I did coat the cakes with flour to make it more crispy. I would also add a little salt and pepper to give it more flavor. Otherwise, it was great!
These were great! Baked the fish instead of boiling, to keep it from being soggy and losing flavor. Used about a sleeve and a hald of crackers and it was just right.
FABULOUS and soooo easy! I began heating the oil first and microwaved the fish 3-5 minutes(used cod). I eyeballed all the ingredients (1 1/2 sleeves of crackers) and by the time I mixed and made patties the oil was ready. This was on the table in no time. Made a sauce of mayo, lemon juice, and ground chipotle pepper. Mmmm so good.
Excellent! I followed the recipe exactly, except substituted Orange Roughy for Catfish. I am a HORRIBLE cook, and these turned out amazingly well. I always find a way to mess up even the simplest recipe, so these are truly foolproof! My husband asks me to make these at least once a week now. I serve them with a big salad and it is a delicious dinner. I make the fish mixture in the morning (it only takes about 10 minutes) and put it in a Ziploc bag in the fridge, so the prep time is very quick in the evening.
Thank you so much for sharing Bobbie!
I had to rate this recipe because it is hands down one of my faves. I use Keebler Onion flavored crackers instead of the plain buttery ones the recipe calls for. I just can't compliment this recipe enough! Delicious. So much better than crab cakes!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 481
** Calories from Fat: 249
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