CAJUN CATFISH CAKES WITH REMOULADE
Provided by Sandra Lee
Time 40m
Yield 8 cakes
Number Of Ingredients 11
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.
CRISPY CAJUN SALMON CROQUETTES
I love salmon patties! My granny (who passed in 2017) made them all the time. Salmon patties and southern cornbread (no sugar!!! that belongs in iced tea) are the two foods I associate with her because she made them so often, and always the same way. This is my own version, in tribute to her. Enjoy!
Provided by Gretchen ***
Categories Fish
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mix salmon, lemon zest, juice, and seasonings in a medium sized mixing bowl.
- 2. Add eggs, mayo, and cracker crumbs. Mix well. Note: I had some leftover assorted crackers from the holidays that I needed to use up.....but you could use crushed saltines or breadcrumbs.
- 3. Put the bowl in the fridge and let chill for half an hour.
- 4. Preheat oven to 450. Line a baking sheet with aluminum foil and generously coat with oil (I used peanut oil).
- 5. Spread panko bread crumbs on a large plate. Using a half cup scoop, form patties and coat both sides well with the panko. This made 7 good sized patties.
- 6. Place on baking sheet and lightly brush tops with more oil. Bake for 10 minutes, flip and bake an additional 8-10 minutes.
- 7. I served these with a "Boom" sauce that I found on Pinterest and tweaked slightly : BOOM SAUCE 1 cup mayo, 1/3 cup ketchup, 2 T Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 3/4 teaspoon garlic powder, 2 tablespoons sweet pickle relish, a dab of horseradish, and a pinch of salt. Whisk ingredients and store in fridge.
CAJUN FISH CROQUETTE
In this recipe, tilapia, haddock or sole fillets can be use. This recipe comes from the issue of March 2006 from Coup de Pouce.
Provided by Boomette
Categories Tilapia
Time 29m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a not too deep bowl, mix flour, cornmeal, cajun seasoning, salt and pepper. In another bowl not too deep, mix mayonnaise, dill and lemon juice (set aside 1/4 cup of this mayonnaise for later).
- Soak fish fillets in the mixture of mayonnaise, then in the mixture of flour flipping them to coat well. Put fish fillets on a greased baking sheet.
- Cook in a preheated oven of 450 F for about 10 minutes or until croquettes are golden. Keep cooking under the broiler for about 4 minutes or until crispy. Serve with the mixture of mayonnaise that you set aside.
Nutrition Facts : Calories 350.5, Fat 13.2, SaturatedFat 2.5, Cholesterol 95.6, Sodium 476.3, Carbohydrate 21.1, Fiber 1.1, Sugar 1.5, Protein 36.6
CAJUN COMPROMISE CATFISH
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
Provided by NOCKO
Categories Seafood Fish Catfish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g
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