Remoulade Sauce

I just made a pretty good remoulade for our salmon patties out of some combo of the following plus ketchup:  salt, Tabasco, red pepper, horseradish, creole seasoning, chili powder, paprika, grey poupon mustard, mayo, Worcestershire and pepper.

Fried Catfish in Jekyll Island, Georgia

My husband and I decided to take a quick trip down to Jekyll Island, Georgia before tax season starts.  My mom and dad bought a little house down here almost a year ago, and this is our third trip down.  I really, really, really wanted to find a glass float, so in my over zealousness, we rode our bikes around the entire island - about 17 miles.  (Scroll down for pictures.)  It was cold and windy and I wasn't sure I was going to make it back.  Today my butt hurts and my legs are tight, but that didn't stop us from doing a little run around the golf course out back.  Needless to say, we worked up an appetite, so I decided to cook the catfish we bought on sale at the Winn Dixie in Brunswick.  It ended up really yummy, although I might use regular breadcrumbs next time instead of the Panko bread crumbs.  


First, I adapted the remoulade recipe I found online to my own taste:

Tarter/Remoulade Sauce of Sorts
1/2 tsp salt
1/4 to 1/2 cup mayo
1 tsp Dijon mustard
1 tsp ketchup
1 splash hot sauce
1 splash Worstershire
2 tsp prepared horseradish
1 Tbsp. sweet relish 

Next, I combined 10 Tbsp. of Zatarain's Shrimp-Fri with 1/2 cup water and spread the paste on the catfish.  Then I rolled the catfish in Panko bread crumbs and fried them in oil.  I couldn't keep my husband out of them before I had them and the black beans and rice ready.  



No amount of coffee is going to keep me awake now...




Note to self:  Take a look at these other remoulade sauce recipes:

Cajun Remoulade Sauce

Remoulade Sauce Recipe

Remoulade Sauce a la New Orleans

Louisiana Remoulade

My hubby and I discovered remoulade sauce while on our honeymoon in Jekyll Island, Georgia.  Yumminess!  It is expensive though, and being a cheepy accountant type, I sought to make my own!  I stole this one from somewhere and I've lost the link. 

Louisiana Remoulade

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon freshly squeezed lemon juice

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon Louisiana-style hot sauce

2 teaspoons whole-grain mustard

2 cloves garlic, minced

2 teaspoons capers, roughly chopped

1 teaspoon Worcestershire sauce

1 teaspoon mild paprika

1 scallion, finely chopped

1/4 teaspoon kosher salt

1/8 teaspoon cayenne pepper

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.