Name: Cajun Catfish Cakes with Remoulade
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 cakes
Cuisine: american
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

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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