Cornmeal-Crusted Catfish with Cajun Remoulade Sauce

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

Pan-fried catfish fillets with a crunchy cornmeal crust paired with a tangy and spicy Cajun remoulade sauce, perfect for a comforting Southern-inspired meal. This southern american-inspired comfort food ready in about 30 minutes blends (6 oz each) catfish fillets, yellow cornmeal, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 4 Southern American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pour 1 cup buttermilk into another shallow dish. Dip each of the 4 catfish fillets into the buttermilk, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture to coat evenly.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the catfish fillets for 4-5 minutes per side until the crust is golden brown and fish flakes easily with a fork; transfer to a paper towel-lined plate.
  4. Step 4: To make the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 2 tbsp lemon juice, 1 tbsp chopped capers, and 2 finely chopped green onions in a small bowl until smooth.
  5. Step 5: Serve the crispy catfish topped or dipped with the tangy Cajun remoulade sauce alongside your choice of sides.

Frequently asked questions

How long does Cornmeal-Crusted Catfish with Cajun Remoulade Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cornmeal-Crusted Catfish with Cajun Remoulade Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cornmeal-Crusted Catfish with Cajun Remoulade Sauce?

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 Cornmeal-Crusted Catfish with Cajun Remoulade Sauce 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 Cornmeal-Crusted Catfish with Cajun Remoulade Sauce?

Southern American comfort food 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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