Pecan Crusted Catfish Burger with Swamp Cabbage Remoulade

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Crispy fried catfish is one of the south’s favorite dishes. This crispy pecan crusted catfish burger captures all the traditions of the south in one flavorful delicious burger. The spicy jalapeno, the cilantro and the chives give these catfish burgers an spicy new twist.

And of course, no southern burger would be complete without a great tangy remoulade. Swamp cabbage is a favorite in the back country of the south and comes from the sable palm. You can buy it as hearts of palm in every grocery store across the country and when you mix it with the marinated artichokes and mayonnaise it adds another layer of great southern flare

These burgers are amazingly simple to make and no matter what part of the country you are from everyone will love these delicious American Southern favorites.


3 tablespoons Colavita olive oil
2 pounds boneless, skinless catfish fillets, cut into 1-inch dice
1/2 cup finely chopped red onion
1 jalapeño pepper, stemmed, seeded, and minced
1/4 cup finely diced red bell pepper
2 teaspoons minced garlic
1 1/2 cups mayonnaise, divided
1/2 cup thinly sliced chives
1/2 cup minced cilantro leaves
1 tablespoon Dijon mustard
2 eggs, lightly beaten
1 tablespoon lime zest
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups fresh white bread crumbs
1/2 cup seeded and diced ripe tomato
1 (14 ounce) can salad cuts hearts of palm, drained
1 (12 ounce) jar marinated artichokes hearts, lightly drained
Vegetable oil for brushing the grill grates
1 cup pecan meal
6 Crusty Sandwich Rolls, split
3 cups watercress, lightly packed


Preheat a gas grill to medium high heat.

Heat a 12 inch cast iron pan to medium heat. Add the oil, catfish, onion, peppers and garlic. Sauté until the vegetables are wilted and the catfish is cooked, about 3 to 5 minutes. Transfer the mixture to a large bowl flake the fish with a fork and add 1/2 cup mayonnaise, chives, cilantro, mustard, eggs, zest, salt and pepper; mix well. Add the bread crumbs a little at a time until the mixture comes together. With wet hands, pack the mixture tightly to form 6 burgers, cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, In a large bowl add the remaining mayonnaise, diced tomato, hearts of palm, and marinated artichokes. Mix well, keep cold.

To prepare the catfish burgers: Liberally brush the grill grates with oil. Dredge the patties in pecan meal and grill, covered 3 to 4 minutes on each side. During the last few minutes of grilling add the sandwich rolls cut side down and grill until lightly browned.

To assemble the catfish burgers: Spread the cut sides of the rolls with some of the remoulade, add a catfish burger. Divide the watercress evenly to the top of each burger, add a top roll and enjoy y’all!