Catfish Cakes

Catfish Cakes 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 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.