Baltimore-Style Crispy Catfish with Remoulade
Crispy fried catfish served with a zesty remoulade sauce, inspired by Maryland's coastal flavors. This american-inspired seafood (gluten-free) ready in about 35 minutes pairs catfish fillets, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) catfish fillets
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup remoulade sauce
- 4 lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together buttermilk, 1/2 tsp salt, and 1/4 tsp black pepper. Submerge catfish fillets in the mixture, letting them soak for 15 minutes.
- Step 2: In a large shallow dish, combine flour, cornmeal, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Dredge each fillet in the mixture, pressing to coat evenly.
- Step 3: Heat 1/2 inch of oil in a heavy skillet over medium-high heat until shimmering. Add fillets and cook for 3-4 minutes per side until golden and crispy, transferring to a paper towel-lined plate.
- Step 4: To make remoulade: In a small bowl, mix mayonnaise, finely chopped capers, minced garlic (2 cloves), chopped pickled onions (2 tbsp), and a squeeze of lemon juice. Season with salt and pepper.
- Step 5: Serve fillets with remoulade on the side, garnished with lemon wedges.
Frequently asked questions
How long does Baltimore-Style Crispy Catfish with Remoulade take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baltimore-Style Crispy Catfish with Remoulade?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Baltimore-Style Crispy Catfish with Remoulade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baltimore-Style Crispy Catfish with Remoulade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baltimore-Style Crispy Catfish with Remoulade gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
