Crispy Pan-Seared Catfish with Southern-Style Remoulade

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

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

Prep: 15 min Cook: 10 min Serves 4 Southern cuisine 380 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Crispy Pan-Seared Catfish with Southern-Style Remoulade take to make?

Total time is about 25 minutes (15 min prep + 10 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 Crispy Pan-Seared Catfish with Southern-Style 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 Crispy Pan-Seared Catfish with Southern-Style 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 Crispy Pan-Seared Catfish with Southern-Style 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 Crispy Pan-Seared Catfish with Southern-Style Remoulade?

Southern seafood 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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