Omaha-Style Crispy Fried Catfish with Cajun Remoulade

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 developed and reviewed.

Golden fried catfish with a crispy cornmeal crust served alongside a tangy Cajun remoulade for a Southern-inspired Omaha favorite. This American-inspired seafood recipe, ready in about 45 minutes, pairs catfish fillets, buttermilk, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 30 min Cook: 15 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 pieces (6 oz each) catfish fillets
1 cup buttermilk
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
for frying, about 3 cups vegetable oil
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1 tbsp lemon juice
1 tsp minced garlic
1 tbsp chopped parsley

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Instructions

Step 1: Pour 1 cup buttermilk into a shallow dish and submerge 4 catfish fillets completely. Let marinate for 20 minutes in the fridge.
Step 2: In a large bowl, whisk together 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Heat 3 cups vegetable oil in a heavy skillet over medium-high heat to 350°F, suitable for frying.
Step 4: Remove each catfish fillet from the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
Step 5: Fry the coated fillets in batches for 4-5 minutes per side until golden brown and crispy. Transfer to a wire rack to drain.
Step 6: For the Cajun remoulade, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tsp minced garlic, and 1 tbsp chopped parsley until smooth.
Step 7: Serve the crispy fried catfish hot with a side of Cajun remoulade for dipping.