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

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
8 patties
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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™, cracker crumbs and egg. Mix until evenly blended.

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  • 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.

Nutrition Facts

481 calories; protein 13.8g 28% DV; carbohydrates 42.9g 14% DV; fat 27.7g 43% DV; cholesterol 49.9mg 17% DV; sodium 754.8mg 30% DV. Full Nutrition
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Reviews (190)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/14/2008
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. Read More
(104)

Most helpful critical review

Rating: 3 stars
01/30/2004
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!) Read More
(66)
245 Ratings
  • 5 star values: 145
  • 4 star values: 76
  • 3 star values: 17
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
01/14/2008
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. Read More
(104)
Rating: 4 stars
09/30/2003
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. Read More
(72)
Rating: 3 stars
01/29/2004
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!) Read More
(66)
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Rating: 5 stars
02/22/2008
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! Read More
(37)
Rating: 5 stars
05/03/2007
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. Read More
(26)
Rating: 5 stars
10/14/2003
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! Read More
(23)
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Rating: 5 stars
12/06/2007
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! Read More
(21)
Rating: 5 stars
09/03/2003
Excellent. Better than most crabcakes I've had as appetizers in some fancy restaurants. Catfish nuggets were on sale this week at the gocery and they work perfectly in this recipe instead of the filets. Thanks for the great recipe! Read More
(20)
Rating: 4 stars
01/13/2007
I was watching the Foodnetwork today and Giada was eating crab cakes. My mouth was literally watering but I didn't have any crab in the house and didn't feel like going out. I happened upon this recipe and I have to say it really hit the spot!!!! I used Hellmans rather than the sweet stuff and coated my cakes with Panko instead of the crackers. So good and thanks Bobbie! Read More
(18)
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