Beer-Battered Catfish with Spicy Remoulade

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Locally brewed beer batter crisps up fresh catfish fillets, served with a zesty remoulade for a Southern-inspired seafood dish. This Southern-inspired seafood recipe, 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.

Prep: 20 min Cook: 15 min Serves 4 Southern cuisine 520 cal/serving

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Ingredients

4 pieces (6 oz each) catfish fillets
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 cup cold Peak Drift microbrew lager
for frying vegetable oil
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
1 tbsp chopped fresh parsley

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Instructions

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.
Step 2: Heat vegetable oil in a deep skillet or fryer to 350°F, enough for deep frying.
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.
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.
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.
Step 6: Serve fried catfish with a generous spoonful of spicy remoulade on the side.