Cajun Catfish Remoulade

Cajun Catfish Remoulade

This is not only a recipe that can be use with catfish, but it's also good with broiled or boiled shrimp or deep fried fish fingers.

-Sweet Mama Janisse


For 1 people ()


  • 1 cup(s) nonfat mayonnaise
  • 0.33 cup(s) Creole mustard
  • 0.33 cup(s) fresh horseradish
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) Worcestershire sauce
  • 4 drop(s) tabasco
  • 1 tablespoon(s) onion, grated
  • 8 catfish fillets
  • 1 quart(s) water
  • 2 teaspoon(s) Old Bay seasoning
  • 2 bay leaves
  • 0.5 teaspoon(s) cayenne pepper
  • 1 head butter lettuce, torn into bite-sized pieces
  • 2 beefsteak tomatoes, cut into wedges
  • parsley

Cajun Catfish Remoulade Directions

  1. Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. 
  3. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter. 
  5. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve. Garnish with tomato wedges and parsley.

Nutrition facts

(lactose free)