Pan Fried Cajun Catfish with Remoulade Sauce

Cajun spice mixes are all over and I love them.  It seems like hot sauces - everyone got their passionate favorite.  You probably can't go wrong if you don't already have one - just try one, and make this great Cajun fish.

The remoulade is more than just tartar sauce - its got so much more rich flavor and texture, and is worth the extra prep, especially when done quickly in a small food processor.
2 catfish (or Tilapia) fillets
2 Tbsp canola oil plus 2 Tbsp butter
2 Tbsp favorite cajun seasoning mix (I used Emeril Legasse’s)

Remoulade sauce:
1 clove garlic
1 green onion
1 Tbsp capers, drained
1 stalk celery, coarsely chopped
1/4 cup Greek Yogurt
1 Tbsp good real mayonnaise
1 Tbsp pickle relish
1 tsp whole grain mustard
juice of 1/2 lime
dash favorite hot sauce, to taste

Make the remoulade sauce by placing the garlic, onion, capers and celery in a small food processor. process until finely minced. Add remaining ingredients and process until well blended.

Season with salt and pepper to taste. Chill sauce.

Season both sides of each fish fillet with a rubbing of the cajun spice mix. Melt the butter in the oil in a large skillet (I use non-stick for fish - but many prefer to blacken in a searing hot cast iron skillet). Lay the fillets in the hot butter and fry for about 2-3 minutes over medium-high heat. Carefully flip the fillets using a large fish spatula. Brown the second side for about another 2-3 minutes.

Serve the fish on your favorite bed of bean and rice pilaf, with the remoulade sauce on the side.

Serves 2.