Buttermilk-Brined Fried Catfish with Cajun Remoulade

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

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 ready in about 85 minutes pairs about 6 oz each 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.

Prep: 70 min Cook: 15 min Serves 4 Southern United States cuisine 520 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Buttermilk-Brined Fried Catfish with Cajun Remoulade take to make?

Total time is about 85 minutes (70 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 Buttermilk-Brined Fried Catfish with Cajun Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Buttermilk-Brined Fried Catfish with Cajun 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 Buttermilk-Brined Fried Catfish with Cajun 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 Buttermilk-Brined Fried Catfish with Cajun Remoulade?

Southern United States 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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