North Memphis Style Fried Catfish with Spicy Remoulade

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

Crispy fried catfish fillets seasoned with a traditional Southern cornmeal crust, paired with a tangy and spicy remoulade sauce for dipping. This Southern American-inspired seafood recipe, ready in about 30 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 450 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 450 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 cup buttermilk
for frying, about 4 cups vegetable oil
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp paprika (for remoulade)

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Instructions

Step 1: In a shallow bowl, whisk together 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper to create the seasoned coating.
Step 2: Pour 1 cup buttermilk into another bowl. Dip each of the 4 catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture until fully coated.
Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F. Fry the coated catfish fillets in batches for 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 145°F. Drain on paper towels.
Step 4: Meanwhile, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp paprika in a small bowl to make the remoulade sauce.
Step 5: Serve the fried catfish hot with a generous side of the spicy remoulade for dipping.