Cajun Catfish Cakes with Remoulade

Name: Cajun Catfish Cakes with Remoulade
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 1 Tbsp Cajun seasoning; 118 milliliters canola oil; 4 fillets catfish fillets, about 6 ounces each; 237 milliliters crackers, crushed; 1 large egg, beaten; 1 teaspoon chopped garlic; 2 teaspoons hot sauce; 8 servings Kosher salt and freshly ground black pepper; 1 teaspoon lemon juice; 237 milliliters mayonnaise; 2 Tbsps spicy brown mustard

Cajun Catfish Cakes with Remoulade

The recipe Cajun Catfish Cakes with Remoulade is ready in roughly 40 minutes and is definitely a tremendous dairy free and pescatarian option for lovers of Creole food. One portion of this dish contains around 16g of protein, 40g of fat, and a total of 445 calories. This recipe serves 8. If you have hot sauce, kosher salt and pepper, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

Preheat a grill pan over medium-high heat.

Equipment you will use

Grill Pan

Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper.

Ingredients you will need

Cajun Seasoning

Catfish

Pepper

Salt

Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side.

Ingredients you will need

Canola Oil

Catfish

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Cracker Crumbs

Mayonnaise

Mustard

Fish

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Canola Oil

Catfish

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Cajun Seasoning

Lemon Juice

Mayonnaise

Hot Sauce

Remoulade

Mustard

Garlic

Equipment you will use

Bowl

Serve the catfish cakes with the remoulade.

Ingredients you will need

Remoulade

Catfish

Equipment

Ingredients

Servings:

1Tbsp

Cajun seasoning 118milliliters

canola oil 4fillets

catfish fillets, about 6 ounces each 237milliliters

crackers, crushed 1large

egg, beaten 1teaspoon

chopped garlic 2teaspoons

hot sauce 8servings

Kosher salt and freshly ground black pepper 1teaspoon

lemon juice 237milliliters

mayonnaise 2Tbsps

spicy brown mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.