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

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 recipe, ready in about 35 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 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.

Ingredients

• 4 (6 oz each) catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup chopped celery
• 2 tbsp chopped parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.