by Labron Alexander, Blue Cross Blue Shield of Mississippi
4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Freshly ground black pepper
1/2 cup canola oil
1 cup panko
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 tablespoon of sliced green onions
1 teaspoon lemon juice
1 teaspoon chopped garlic
Preheat a grill pan over medium-high heat.
Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove catfish and let cool.
In a large bowl, add 2 tablespoons mayonnaise, green onions, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together, then add panko. Using a ring mold, form mixture into 8 small cakes. Add an outside layer of crumbs to the top and bottom of each cake, and set them aside.
In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on paper.