Buttermilk-Brined Fried Catfish with Cajun Remoulade

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Lightly battered and fried catfish fillets soaked in a tangy buttermilk brine, served with a spicy Cajun remoulade sauce. This Southern United States-inspired seafood recipe, ready in about 85 minutes, pairs catfish fillets, buttermilk, hot sauce 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.

Ingredients

• 4, about 6 oz each catfish fillets
• 2 cups buttermilk
• 1 tbsp hot sauce
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp hot sauce (for remoulade)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups buttermilk and 1 tbsp hot sauce. Submerge 4 catfish fillets in the mixture, cover, and refrigerate for at least 1 hour to tenderize and infuse flavor.
2. Step 2: In a shallow dish, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 tsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Remove catfish from buttermilk, letting excess drip off, then dredge each fillet thoroughly in the flour mixture, pressing to coat evenly.
4. Step 4: Carefully fry catfish fillets in hot oil for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 145°F. Drain on paper towels.
5. Step 5: For the remoulade, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp paprika, 1/2 tsp garlic powder, and 1 tsp hot sauce until smooth. Serve alongside fried catfish.