Photo: Catfish Sandwiches with Cajun Remoulade Recipe
Ingredients
Catfish:
- 1 1/2 pounds catfish fillets, rinsed and patted dry
- 1 box (8.5-ounce) corn muffin mix
- 2 tablespoons Cajun seasoning
- 1 egg
- 1/2 cup all-purpose flour
- Canola oil, for frying
Remoulade:
- 1 scallion, finely chopped
- 1 1/4 cups mayonnaise
- 1 tablespoon capers, finely chopped
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon crushed garlic
- 2 1/2 teaspoons lemon juice
Sandwiches:
- 1 loaf store-bought garlic bread, baked per package directions
- Butter lettuce
- Sliced tomatoes
- Sliced red onions
Catfish:
Directions
Cut catfish fillets in half; set aside.
In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
Cajun Remoulade:
In a small bowl, stir together all ingredients. Set aside.
Sandwiches:
Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.
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By shanitao77
dallas, tx
on May 03, 2012
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The concept of this dish was good. It just did not turn out like I expected. I was excited to try the muffin mix since I love cornbread muffins. Problem: mix has sugar in it, which burns. It was edible, but we had to scrape off the burnt crumbs. It was also very coarse. It was not worth it. Next time I will just stick to regular cornmeal/flour mixture.
By srodrig185_1546614
Shalilmar, FL
on March 05, 2011
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One of the best things that I bring home from Pensacola, FL is the seafood that I buy at Joe Patti's. Yesterday, I was able to bring home some catfish and today I used this recipe to make myself a sandwich. It was great! It's 12:53 pm and I've had a great Cajun meal at home! Instead of corn muffin mix, I used cornmeal. I used the Kraft Mayonaise flavored with Garlic and Herbs and added lemon and green onions. For my cajun seasoning, I used Emeril's essence. I fried up some fries from a frozen bag in my feezer. Had a couple of beers and I couldn't ask for anything more than some company to share this great Cajun lunch at home with me. Where's my Cajun Cowboy? Hey Cowboy, did I miss you or did you miss it?
By mrdithers66_6378343
SLC, UT
on February 22, 2011
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Fantastic idea! I added several minced sun-dried tomatoes to the remoulade, and it was outstanding! Probably one of the the best-tasting, and surprisingly versatile, sauces I have ever made. Magical!
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