Cajun Catfish Remoulade
A traditional Cajun recipe for Cajun Catfish Remoulade.
SouthernBeefEasy10 minBy Northstar
Ingredients
Servings
4
- 1 Cup Nonfat Mayonnaise
- 1/3 Cup Creole Mustard
- 1/3 Cup Fresh Horseradish
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Worcestershire Sauce
- 4 Drop Tabasco
- 1 Tablespoon Onion; grated
- 8 Catfish Fillets
- 1 Quart Water
- 2 Teaspoon Old Bay Seasoning
- 2 Bay Leaves
- 1/2 Teaspoon Cayenne Pepper
- 1 Head Butter Lettuce; torn into bite-sized pieces
- 2 Beefsteak Tomatoes; cut into wedges
- Parsley
Instructions
- 1
Mix first seven ingredients in a glass jar; cover and refrigerate overnight.
- 2
Cut catfish fillets into bite-sized pieces.
- 3
Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets.
- 4
Cook until the meat flakes, about 10 minutes.
- 5
Remove from heat, cover and let the fish cool in the cooking liquid.
- 6
Refrigerate until serving time.
- 7
To serve, drain the catfish fillets and place them on a lettuce-lined platter.
- 8
Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve.
- 9
Garnish with tomato wedges and parsley.
Tags
southerncajun