Cajun Tilapia Cakes with Remoulade - Sandra Lee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 catfish fillets, about 6 ounces each 1 tablespoon plus 1 teaspoon Cajun seasoning Kosher salt and freshly ground black pepper 1/2 cup canola oil 1 cup crackers, crushed 1 cup plus 2 tablespoons mayonnaise 2 tablespoons plus 1 teaspoon spicy brown mustard 1 large egg, beaten 2 teaspoons hot sauce 1 teaspoon lemon juice 1 teaspoon chopped garlic
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.
Serve the catfish cakes with the remoulade.
Serving Size: 8 Cakes
Number of Servings: 8
Recipe submitted by SparkPeople user LISAMONSTER85.
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.
Serve the catfish cakes with the remoulade.
Serving Size: 8 Cakes
Number of Servings: 8
Recipe submitted by SparkPeople user LISAMONSTER85.
Nutritional Info Amount Per Serving
- Calories: 234.3
- Total Fat: 14.5 g
- Cholesterol: 63.5 mg
- Sodium: 696.2 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.3 g
- Protein: 16.1 g
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