Bone Suckin’® Cajun Catfish with Rémoulade Recipe
 
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Delicious Cajun recipe!
Author:
Recipe type: Entree
Serves: 4

Ingredients
  • Bone Suckin’ Seasoning & Rub, Hot, 2 Tbsp.
  • Bone Suckin’ Hiccuppin’ Hot Habanero Sauce, 1 Tbsp.
  • Peanut Oil, 4 Tbsp.
  • Panko (Japanese Breadcrumbs), ¾ cup
  • Cornmeal, ½ cup
  • Catfish Fillets, 4 (6 ounce)
  • Eggs, 2 large, beaten
  • Sea Salt and Pepper, to taste
  • Dill Pickles, ⅓ cup, chopped finely
  • Mayonnaise, ⅓ cup
  • Sour Cream, ¼ cup
  • Parsley, 2 Tbsp. flat leaf, finely chopped
  • Shallot, 2 Tbsp., finely chopped
  • Tomato Paste, 1 Tbsp.
  • Fresh Lemon Juice, 1 Tbsp.

Instructions
  1. Brush baking pan with 2 Tbsp. of olive oil. Preheat oven to 500˚ with rack in the middle.
  2. Combine panko, cornmeal, and 1 tsp. salt in a large sealable plastic bag and shake to mix. Season fish with salt and pepper on both sides. Working with one piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
  3. Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 Tbsp. of oil. Carefully turn over and cook until golden and just cooked through, about 6 minutes.
  4. Make Rémoulade while fish cooks: whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side. If sauce is too spicy, dilute with mayonnaise or sour cream. Recipe serves 4.

 

Bone Suckin’® Cajun Catfish with Remoulade Recipe  Buy Bone Suckin’ Seasoning & Rub, Hot >>

  Buy Bone Suckin’ Hiccuppin’ Hot Habanero Sauce >>