Ingredients
1-1/2 pounds catfish fillets2 large eggs, lightly beaten1 large potato, peeled, cooked and mashed1 large onion, finely chopped1 to 2 tablespoons minced fresh parsley2 to 3 drops hot pepper sauce1 garlic clove, minced1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried basil2 cups finely crushed butter-flavored crackersCanola oilTartar sauce, optional
Preparation
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.
