Cajun Catfish Cakes with Remoulade

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


  • 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
  • 1 large egg, beaten
  • 2 teaspoons hot sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped garlic
  • 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.

Recipe courtesy of Sandra Lee

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