Cajun Catfish Cakes with Remoulade (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. |
Directions:
1. Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
2. Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
3. In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
4. 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. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
5. Serve the catfish cakes with the remoulade.
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