Recipe courtesy of Sandra Lee
Episode: Big Easy
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Cajun Catfish Cakes with Remoulade
Total:
40 min
Prep:
10 min
Inactive:
15 min
Cook:
15 min
Yield:
8 cakes
Level:
Easy
Total:
40 min
Prep:
10 min
Inactive:
15 min
Cook:
15 min
Yield:
8 cakes
Level:
Easy

Ingredients

Directions

Preheat a grill pan over medium-high heat.

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.

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.

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.

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.)

Serve the catfish cakes with the remoulade.

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