Beer-Battered Catfish with Spicy Remoulade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Locally brewed beer batter crisps up fresh catfish fillets, served with a zesty remoulade for a Southern-inspired seafood dish. This southern-inspired seafood ready in about 35 minutes pairs catfish fillets, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.5 (12 ratings) Prep: 20 min Cook: 15 min Serves 4 Southern cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually whisk in 1 cup cold Peak Drift microbrew lager until batter is smooth and thick.
  2. Step 2: Heat vegetable oil in a deep skillet or fryer to 350°F, enough for deep frying.
  3. Step 3: Pat dry 4 catfish fillets (6 oz each) and dredge lightly in flour, shaking off excess. Dip each fillet into the beer batter, coating evenly.
  4. Step 4: Fry battered catfish in hot oil for 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 145°F. Drain on paper towels.
  5. Step 5: For remoulade, mix 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp cayenne pepper, and 1 tbsp chopped fresh parsley in a bowl until smooth.
  6. Step 6: Serve fried catfish with a generous spoonful of spicy remoulade on the side.

Frequently asked questions

How long does Beer-Battered Catfish with Spicy 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 Beer-Battered Catfish with Spicy 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 Beer-Battered Catfish with Spicy 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 Beer-Battered Catfish with Spicy 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.

What goes well with Beer-Battered Catfish with Spicy Remoulade?

Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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