Catfish Cakes

Catfish Cakes
Makes 6
Prep 30 m
Cook 6 m

Ingredients

Remoulade:

Catfish Cakes:

Directions

Remoulade:

  1. 1 of 1 Mix mayonnaise, capers, lemon juice and pepper sauce in bowl. Cover; refrigerate.

Catfish Cakes:

  1. 1 of 3 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.
  2. 2 of 3 Shape mixture into eighteen 2-inch patties, 2 tablespoons each. Coat in remaining cornmeal mixture.
  3. 3 of 3 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 Information for Catfish Cakes
Servings Per Recipe: 6
Per Serving: 18 g Fat, total, 16 g carb., 14 g pro., 272 kcal cal., 693 mg sodium, 2 g fiber, 3 g sat. fat, 38 mg chol.