Cornmeal-Crusted Fried Catfish with Cajun Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Firm catfish fillets coated in a spiced cornmeal crust and fried until crisp, served alongside a creamy, zesty Cajun remoulade sauce. This southern american-inspired rice & grains ready in about 40 minutes pairs (6 oz each) catfish fillets, 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 20 min Serves 4 Southern American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow dish, combine 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pour 1 cup buttermilk into another shallow bowl.
  3. Step 3: Pat dry 4 catfish fillets (6 oz each) with paper towels. Dip each fillet into buttermilk, then dredge thoroughly in the seasoned cornmeal mixture, pressing to coat evenly.
  4. Step 4: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F.
  5. Step 5: Fry catfish fillets in batches for 4-5 minutes per side until the crust is golden brown and fish flakes easily with a fork.
  6. Step 6: Drain fried fillets on a wire rack.
  7. Step 7: For the Cajun remoulade, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 2 tsp lemon juice, 1 tbsp chopped capers, and 1 tbsp chopped fresh parsley until smooth.
  8. Step 8: Serve the hot fried catfish with a generous dollop of remoulade for a flavorful meal.

Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 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 Cornmeal-Crusted 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 (6 oz each) catfish fillets from drying out.

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

Southern American rice & grains 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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