Cajun Catfish Cakes with Remoulade

Ingredients

• 1 tablespoon cajun spice 
• 0.5 cup canola oil 
• 4 fillet catfish filets 
• 1 cup round buttery crackers crushed
• 1 large eggs beaten
• 1 teaspoon garlic chopped
• 2 teaspoons hot sauce 
• 8 servings kosher salt and pepper black freshly ground
• 1 teaspoon juice of lemon 
• 1 cup mayonnaise 
• 2 tablespoons spicy brown mustard 

Equipment

• bowl
• frying pan
• grill
• grill pan

Directions

1. Preheat a grill pan over medium-high heat.
2. Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper.
3. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side.
4. Remove to a plate and let cool.
5. 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.
6. 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.
7. Drain on brown paper.
8. 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.)
9. Serve the catfish cakes with the remoulade.