Best Cajun Catfish Cakes Recipes

Cajun Catfish Cakes with Remoulade image

Provided by Sandra Lee

Time 40m

Yield 8 cakes

Number Of Ingredients 11

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

Steps:

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.

Cajun catfish cakes image

Provided by sherry monfils

Time 40m

Number Of Ingredients 14

1 lb fresh catfish fillets
3 Tbsp butter
1/3 c flour
1-1/4 c fat-free milk
1 tsp old bay seaoning
1/2 tsp each salt & pepper
1/2 tsp dry mustard
1/4 tsp garlic powder
1-1/2 c bread crumbs
1 c finely chopped green bell pepper.
1/2 c finely chopped green onion
1 Tbsp lemon juice
1/2 tsp hot pepper sauce
oil for frying

Steps:

1. Place catfish in single layer in lg dutch oven. Add water to cover. Bring to a simmer over low heat. Cook 3-4 mins. Remove from heat, let cool completely. In lg saucepan, melt butter over med-high heat. Whisk in flour. Gradually add milk, whisk until smooth. Cook until thickened, about 8 min. Stir in old Bay seasoning, salt, pepper to taste, mustard, and garlic powder. In lg bowl, flake cooled catfish. Add cream sauce, bread crumbs, bell pepper, green onion, lemon juice and hot peppper sauce. Shape mix into cakes, coat w/ additional bread crumbs. In lg skillet, heat 1 tbsp oil and 1 tbsp butter over medium heat until butter melts. Cook catfish cakes 5-7 min per side, or until golden.

Cajun Catfish Cakes with Remoulade image

Provided by @MakeItYours

Number Of Ingredients 12

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
Preheat a grill pan over medium-high heat.

Steps:

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.