Cornmeal-Crusted Catfish with Spiced Remoulade

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 coated in a crunchy cornmeal crust, served with a tangy remoulade sauce seasoned with regional spices for a flavorful Southern-inspired dish. This Southern American-inspired seafood recipe, ready in about 27 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 350 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: 12 min Serves 4 Southern American cuisine 350 cal/serving

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Ingredients

4 pieces (5 oz each) catfish fillets
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1/4 tsp cayenne pepper
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 tsp prepared horseradish
1 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp smoked paprika

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Instructions

Step 1: In a shallow dish, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into a separate shallow dish.
Step 2: Dip each of the 4 catfish fillets (5 oz each) into the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing gently to adhere.
Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add the coated catfish fillets and cook for 4-5 minutes per side until golden brown and the fish flakes easily with a fork.
Step 4: While the fish cooks, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika in a small bowl. Mix well to form the spiced remoulade sauce.
Step 5: Serve the catfish hot with a generous dollop of spiced remoulade on the side.