Cajun Catfish Cakes with Remoulade

• 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
• Preheat a grill pan over medium-high heat.

1. Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper.
2. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side.
3. Remove to a plate and let cool.
4. Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg.
5. Shred the fish with a fork and add to the bowl.
6. Fold everything together.
7. Form into 8 small cakes and set them aside.
8. In a large skillet over medium heat, add the remaining canola oil.
9. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total.
10. Drain on brown paper.
11. 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.
12. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
13. Serve the catfish cakes with the remoulade.

catfish fillets, cajun seasoning, kosher salt, canola oil, crackers, mayonnaise, brown mustard, egg, hot sauce, lemon juice, garlic, grill pan

Taken from www.foodnetwork.com/recipes/sandra-lee/cajun-catfish-cakes-with-remoulade-recipe.html (may not work)