Catfish Cakes With Remoulade Recipe

ingredients

Remoulade
1/3 cup light mayonnaise
1 tablespoon chopped capers
1 tablespoon fresh lemon juice
1/4 teaspoon liquid hot pepper sauce

Catfish Cakes
1 pound catfish fillets, in chunks
1/2 cup yellow cornmeal
1/4 cup packaged seasoned bread crumbs
3/4 teaspoon salt
1 red bell pepper, finely diced
3 scallions, finely chopped
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 egg white
3 tablespoons vegetable oil

directions

For Remoulade: Mix mayonnaise, capers, lemon juice and pepper sauce in bowl. Cover; refrigerate.

For Catfish Cakes: Pulse catfish in food processor until coarsely chopped. Mix cornmeal, crumbs and 1/4 teaspoon salt in small bowl. Add 1/2 cup cornmeal mixture to catfish in processor; reserve remainder for coating.

Add red pepper, scallions, Cajun seasoning, black pepper, lemon juice, egg white and remaining 1/2 teaspoon salt to processor. Pulse until evenly combined, about 30 seconds.

Shape mixture into 2-inch patties, 2 tablespoons each. Coat in remaining cornmeal mixture.

Heat oil in large nonstick skillet over medium heat. Without crowding, cook cakes in batches 3 minutes, until light golden. Flip over; cook 3 minutes. Serve warm with remoulade.

nutrition data

Nutritional data has not been calculated yet.