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Recipe Summary

prep:
30 mins
cook:
6 mins
Servings:
6
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Ingredients

Remoulade:
Catfish Cakes:

Directions

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

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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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Shape mixture into eighteen 2-inch patties, 2 tablespoons each. Coat in remaining cornmeal mixture.

Instructions Checklist
  • 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 Facts

272 calories; total fat 18g; saturated fat 3g; cholesterol 38mg; sodium 693mg; carbohydrates 16g; fiber 2g; protein 14g.

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