Cajun Catfish Cakes with Remoulade

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 8 cakes
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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


  1. Preheat a grill pan over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Serve the catfish cakes with the remoulade.

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