Cajun Spicy Catfish Cakes with Remoulade
Flaky catfish, blackened spices, and a tangy remoulade make these cakes anything but ordinary.
Dietary
Pescatarian, Dairy free, Nut free, Halal
Allergens
Fish, Eggs, Wheat
These cakes pack tender poached catfish with Cajun seasoning, bell pepper, and crispy panko, then pan-fry to a golden crust. Served with a tangy, chilled remoulade, they work as a zesty appetizer or main course. The combination of smoky spice and cool, creamy sauce gives the dish a classic Louisiana-inspired balance.
Ingredients
- 1 pound catfish fillets
- 1/2 cup panko breadcrumbs
- 1/4 cup red bell pepper, finely diced
- 1/4 cup green onion, thinly sliced
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons vegetable oil
- 1 lemon lemon, cut into wedges
- 1/2 cup remoulade sauce
Method
-
Bring a medium pot of water to a simmer and poach the catfish fillets for 6 to 8 minutes, until opaque and firm.
-
Transfer the catfish to a plate, let cool slightly, then flake into small pieces with a fork, discarding any bones.
-
In a large bowl, combine the flaked catfish, panko, bell pepper, green onion, egg, mayonnaise, Dijon mustard, Cajun seasoning, garlic powder, salt, and cayenne pepper. Mix gently until just combined.
-
Divide the mixture into 8 equal portions and shape each into a patty about 2.5 inches wide and 3/4 inch thick.
-
Cover the patties and refrigerate for 15 minutes to help them hold together while frying.
-
Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.
-
Fry the catfish cakes in batches, 3 to 4 minutes per side, until golden brown and crisp.
-
Transfer the cooked cakes to a paper towel-lined plate to drain briefly.
-
Serve the catfish cakes warm with lemon wedges and a generous dollop of remoulade sauce on the side.
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Cajun Spicy Catfish Cakes with Remoulade
These cakes pack tender poached catfish with Cajun seasoning, bell pepper, and crispy panko, then pan-fry to a golden crust. Served with a tangy, chilled remoulade, they work as a zesty appetizer or main course. The combination of smoky spice and cool, creamy sauce gives the dish a classic Louisiana-inspired balance.
50 min 4 servings 345 cal
Ingredients
- 1 pound catfish fillets
- 1/2 cup panko breadcrumbs
- 1/4 cup red bell pepper, finely diced
- 1/4 cup green onion, thinly sliced
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons vegetable oil
- 1 lemon lemon, cut into wedges
- 1/2 cup remoulade sauce
Method
- 1
Bring a medium pot of water to a simmer and poach the catfish fillets for 6 to 8 minutes, until opaque and firm.
- 2
Transfer the catfish to a plate, let cool slightly, then flake into small pieces with a fork, discarding any bones.
- 3
In a large bowl, combine the flaked catfish, panko, bell pepper, green onion, egg, mayonnaise, Dijon mustard, Cajun seasoning, garlic powder, salt, and cayenne pepper. Mix gently until just combined.
- 4
Divide the mixture into 8 equal portions and shape each into a patty about 2.5 inches wide and 3/4 inch thick.
- 5
Cover the patties and refrigerate for 15 minutes to help them hold together while frying.
- 6
Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.
- 7
Fry the catfish cakes in batches, 3 to 4 minutes per side, until golden brown and crisp.
- 8
Transfer the cooked cakes to a paper towel-lined plate to drain briefly.
- 9
Serve the catfish cakes warm with lemon wedges and a generous dollop of remoulade sauce on the side.
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