Best Catfish With Crispy Kale And Cajun Sauce Recipes

Southern Fried Catfish image

Provided by Robert Irvine : Food Network

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 to 3 tablespoons olive oil
3/4 cup mayonnaise
2 scallions (white and tender green parts only), minced
2 teaspoons drained sweet pickle relish
1 liter canola, approximately, as needed for deep-frying
3 cups cornmeal, approximately, as needed for breading stage
2 tablespoons Irvine Spices Cajun Blackfish spice (you may need more if you use more cornmeal for breading)
Salt and freshly ground black pepper
4 pounds catfish fillets
Lemon wedges, for service

Steps:

In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
Heat oil in deep-fryer to 350 degrees F.
Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

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.