Pan-Fried Catfish with Cajun Remoulade and Detroit-Style Coleslaw

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

Crispy pan-fried catfish fillets served with a spicy Cajun remoulade and a creamy Detroit-style coleslaw featuring shredded cabbage and carrots. This american-inspired seafood ready in about 35 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 350 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: 20 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a shallow dish, whisk 1 cup buttermilk with 1 tsp salt and 1/2 tsp black pepper. In another dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, and 2 tbsp Cajun seasoning.
  2. Step 2: Dip each of the 4 catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry each fillet for 4-5 minutes per side until golden brown and cooked through, with crispy edges. Remove and drain on paper towels.
  4. Step 4: In a bowl, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, and 1/2 tsp garlic powder to make the Cajun remoulade.
  5. Step 5: In a large bowl, toss 3 cups shredded green cabbage, 1 cup shredded carrots, 1/4 cup chopped celery, and 2 tbsp chopped parsley with half the remoulade to make Detroit-style coleslaw. Serve the catfish topped with the remaining remoulade alongside the coleslaw.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Fried Catfish with Cajun Remoulade and Detroit-Style Coleslaw take to make?

Total time is about 35 minutes (20 min prep + 15 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 Pan-Fried Catfish with Cajun Remoulade and Detroit-Style Coleslaw?

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 Pan-Fried Catfish with Cajun Remoulade and Detroit-Style Coleslaw?

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 Pan-Fried Catfish with Cajun Remoulade and Detroit-Style Coleslaw 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 Pan-Fried Catfish with Cajun Remoulade and Detroit-Style Coleslaw?

American 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.

Related recipes