Buttermilk Fried Catfish with Spicy Remoulade
Golden-fried catfish fillets soaked in tangy buttermilk and paired with a creamy, spicy remoulade sauce inspired by Southern flavors. This american-inspired seafood 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
- 1.5 lbs catfish fillets
- 2 cups buttermilk
- 2 tbsp hot sauce
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 tsp black pepper
- for frying, about 4 cups vegetable oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp, chopped capers
- 1, minced garlic clove
- 1/2 tsp paprika
- 1 tsp hot sauce
Instructions
- Step 1: In a large bowl, whisk together 2 cups buttermilk and 2 tbsp hot sauce. Submerge 1.5 lbs catfish fillets in the mixture and refrigerate for 1 hour to tenderize and add flavor.
- Step 2: In a shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper. Mix well.
- Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F.
- Step 4: Remove catfish fillets from buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to coat evenly.
- Step 5: Fry the fillets in batches for 3-4 minutes per side until the crust is golden brown and fish flakes easily with a fork. Transfer to paper towels to drain.
- Step 6: For the remoulade, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp chopped capers, 1 minced garlic clove, 1/2 tsp paprika, and 1 tsp hot sauce until smooth.
- Step 7: Serve the fried catfish hot with a generous dollop of spicy remoulade on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Buttermilk Fried Catfish with Spicy 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 Fried Catfish with Spicy 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 catfish fillets from drying out.
Can I substitute ingredients in Buttermilk Fried 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 Buttermilk Fried 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 Buttermilk Fried Catfish with Spicy Remoulade?
American 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.
