Catfish Fingers with Cajun Remoulade Sauce Recipe

Name: Catfish Fingers with Cajun Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup roughly chopped red onions; 1/4 cup roughly chopped celery; 3 tablespoons capers; 2 cups mayonnaise; 1/4 cup sweet relish; 2 tablespoons seafood seasoning, such as Old Bay; 1 teaspoon ground black pepper; 1/2 teaspoon celery salt; 1 cup self-rising cornmeal; 1 cup all-purpose flour; 1 cup pecan pieces; 3 tablespoons seafood seasoning, such as Old Bay; 1 teaspoon celery salt; 3 eggs; Sixteen 1 1/2-ounce pieces catfish

Servings: persons

1/2 cup roughly chopped red onions
1/4 cup roughly chopped celery
3 tablespoons capers
2 cups mayonnaise
1/4 cup sweet relish
2 tablespoons seafood seasoning, such as Old Bay
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1 cup self-rising cornmeal
1 cup all-purpose flour
1 cup pecan pieces
3 tablespoons seafood seasoning, such as Old Bay
1 teaspoon celery salt
3 eggs
Sixteen 1 1/2-ounce pieces catfish

1
For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped.
2
Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
3
For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined.
4
In a separate bowl, whisk the eggs.
5
Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture.
6
Fry the fish until golden brown.
7
Serve the hot catfish with remoulade sauce on the side.

1514

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup roughly chopped red onions, 1/4 cup roughly chopped celery, 3 tablespoons capers, 2 cups mayonnaise, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catfish Fingers with Cajun Remoulade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions