Cajun Catfish Cakes with Remoulade

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Family Loved it, but I used Garlic Herb Bruchetta toast instead, and also added fresh flat leaf Italian parsley finely chopped;

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This recipe was easy and PERFECT! We love the way it taste. I added a touch of cayenne to the remoulade though and it was great.

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The catfish cakes were very tasty by themselves but extra special with the remoulade. Next time, I'll probably bake the catfish instead of grilling it on a grill pan because a lot of the flavoring stuck to the pan. Definitely a keeper recipe.

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Very good fish cakes, play with the cracker to egg to meat ratio to your liking though, I had to a bit to get the texture I like.

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This recipe is wonderful!!!! My husband and kids couldn't get enough.
The second time I made it I had to double it! I also added the cracker crumbs at the very end, yum!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks, going to try it with other fish!

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When I fixed this recipe for the first time my family loved it. It is a regular at our home being prepared 2-3 times a month. Easy to fix.

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This recipe rocks! The combination of the catfish and the remoulade tantilizes my taste buds. The only thing I change is half a cup of cracker crumbs with half a cup of crushed pork rinds. Sounds weird, but this recipe is AMAZING ! Thank you, Sandra.

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I thought they were ok, but my husband who LOVES catfish, didn't really enjoy it. I probably won't make them again.

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Made this last night with leftover cajun catfish that my husband made the other day. I also added a can of crab. Turned out great! My 2 year old couldn't get enough, and the rest of us thought they were pretty darn good as well. One change I made was the remoulade. I make mine with Mayo and chili sauce and a dash of hot sauce. Really good on the cakes (and fries, and fish... Thanks for the great idea. :

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I had never cooked catfish when I saw Sandra make this recipe last week but it looked so good I decided I had to try it. I am SO glad I did because it was really, really delicious. I made a few changes to the recipe. I didn't have cracker crumbs so I used Panko. I used olive oil instead of canola oil and I used half the amount of hot sauce. My only problem was that the cakes didn't completely hold together but the problem was minor because the flavor was so fantastic that every last crumb got eaten. Even though I have enjoyed her show for quite a while, this is the first time I tried a Sandra Lee recipe but based on the results of this one, I will certainly be trying more and, in the meantime I'm adding this one to my permanent repertoire.