Crispy Pan-Seared Catfish with Southern-Style Remoulade

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Golden pan-seared catfish fillets paired with a tangy, creamy remoulade sauce inspired by Southern regional flavors. This Southern-inspired seafood recipe, ready in about 25 minutes, pairs 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 380 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

• 4 pieces (6 oz each) catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp paprika (for remoulade)
• 2 tbsp finely chopped scallions
• 1 tbsp finely chopped fresh parsley

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Instructions

1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Pat dry 4 catfish fillets and dredge them evenly in the cornmeal mixture, shaking off excess.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, about 3 minutes. Add the catfish fillets carefully and cook for 4-5 minutes per side until the crust is golden and the fish flakes easily with a fork.
3. Step 3: Meanwhile, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp paprika, 2 tbsp finely chopped scallions, and 1 tbsp finely chopped parsley in a small bowl until smooth and tangy.
4. Step 4: Serve the crispy catfish hot with a generous dollop of the remoulade sauce on the side for dipping or drizzling.