Cajun Catfish Cakes

August, 14th 2020

This recipe was inspired by A Cajun Life. What I love about this recipe is that it’s perfect for anyone with a shellfish allergy.

Serving Size

6 – 8

Ready In:

30 – 45 Mins

# of Ingredients:

10

Good For:

Lunch or Dinner

what you will need

  • 4 catfish fillets, about 6 ounces each

  • 1 package of A CAJUN LIFE® Seafood Rub

  • 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

Step by Step Instructions

  1. Preheat a grill pan over medium-high heat.
  2. Season the catfish on both sides with 1 tablespoon A CAJUN LIFE® Seafood Rub.
  3. 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.
  4. Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, 2 tablespoons plus of mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 6 – 8 small cakes and place inside the refrigerator for 30 mins.
  5. 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 cooling, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon A CAJUN LIFE® Seafood Rub, 1 teaspoon mustard, hot sauce, lemon juice, and garlic.