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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Catfish Cakes with Chipotle Remoulade

This was the dish to go with the Gonzales Meatloaf. I had a fear that Belle would not like the meatloaf so I wanted something for her. The chipotle remoulade is great, when I first made and tasted it I said “Wow, that is Hot!” and Belle heard me and was really worried about dinner. Also Sean does not like Chipotle so I was hesitant about this for him too, although I knew he would be content just eating meatloaf. After all was said and done, Sean Loved the Chipotle Remoulade with the Catfish cakes and so did Belle. I loved it with the catfish but I also loved it with the meatloaf. A great combination. Please give it a try and let me know how your family takes to it.

Catfish Cakes with Chipotle Remoulade

adapated from The Texas Cowboy Kitchen by Grady Spears and June Naylor

1/2 cup butter
2 medium yellow onions, finely chopped
3 celery ribs, finely chopped
1 red bell pepper, seeded and finely chopped
2 tbsp paprika
2 lb catfish fillets
1/4 cup dijon mustard
3 free range eggs, beaten
3 tbsp Worcestershire sauce
1/2 cup mayonnaise
2 cups Italian bread crumbs
1/2 cup peanut oil
1 cup chipotle remoulade (recipe follows)

Chipotle Remoulade

1/2 cup celery, chopped
1/2 cup onions, chopped
4 tbsp white vinegar
4 tbsp organic lime juice
2 tsp sea salt
1 tsp freshly ground black pepper
5 tbsp spicy mustard
2 canned chipotle chiles
1 1/2 tbsp chipotle sauce

Catfish cakes

Melt the butter in a large skillet over medium heat and sauté the onions, celery and red pepper until softened.
Season with salt, pepper and paprika. Let cool.
Dry the catfish fillets with paper towel.
Place the fillets in a food processor and blend until finely chopped.
Place in a large bowl and add the mustard, eggs and Worcestershire sauce.
Add the cooled vegetables and mayonnaise and mix well.
Add 1 cup of the bread crumbs and mix with your hands (add more bread crumbs as required).
Form 6-8 cakes (about the size of a hockey puck, but a little thinner).
Coat the cakes in more bread crumbs before frying.
In a deep skillet heat the peanut oil until very hot and fry the cakes for 2 minutes per side.
Add more oil as required, only fry 2 -3 cakes at one time so as not to reduce the oil temperature to much.
Serve with the Chipotle Remoulade (instructions follow)

Chipotle Remoulade

In a food processor combine all the ingredients until well blended.
If the mixture is very thick you can slowly and vegetable oil into the processor and process until smooth.
Pour into a small bowl, cover and refrigerate for 1-2 hours.

Gonzales Meatloaf and Catfish cakes

Catfish cakes with Chipotle Remoulade

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