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

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