Cajun Catfish Cakes with Remoulade Recipe

Name: Cajun Catfish Cakes with Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 catfish fillets, about 6 ounces each; 1 tablespoon plus 1 teaspoon Cajun seasoning; Kosher salt and freshly ground black pepper; 1/2 cup canola oil; 1 cup crackers, crushed; 1 cup plus 2 tablespoons mayonnaise; 2 tablespoons plus 1 teaspoon spicy brown mustard; 1 large egg, beaten; 2 teaspoons hot sauce; 1 teaspoon lemon juice; 1 teaspoon chopped garlic; Preheat a grill pan over medium-high heat.

Servings: persons

4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon chopped garlic
Preheat a grill pan over medium-high heat.

1
Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper.
2
Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side.
3
Remove to a plate and let cool.
4
Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg.
5
Shred the fish with a fork and add to the bowl.
6
Fold everything together.
7
Form into 8 small cakes and set them aside.
8
In a large skillet over medium heat, add the remaining canola oil.
9
When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total.
10
Drain on brown paper.
11
While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic.
12
(Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
13
Serve the catfish cakes with the remoulade.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 catfish fillets, about 6 ounces each, 1 tablespoon plus 1 teaspoon Cajun seasoning, Kosher salt and freshly ground black pepper, 1/2 cup canola oil, and more.

Yes, Cajun Catfish Cakes with Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cajun Catfish Cakes with Remoulade

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