Cornmeal-Crusted Catfish with Cajun Remoulade Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

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 recipe, ready in about 30 minutes, pairs catfish fillets, yellow cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 15 min Serves 4 Southern American cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) catfish fillets
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tsp cajun seasoning
1 tsp salt
1/2 tsp black pepper
1 cup buttermilk
1/4 cup vegetable oil
1/2 cup mayonnaise
1 tbsp dijon mustard
1 tbsp hot sauce
2 tbsp lemon juice
1 tbsp capers, chopped
2 green onions, finely chopped

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Instructions

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.
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.
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.
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.
Step 5: Serve the crispy catfish topped or dipped with the tangy Cajun remoulade sauce alongside your choice of sides.