Pan-Fried Catfish with Cornmeal and Cajun Spice

By AislePrompt Editorial · ·

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.

Tender catfish filets coated in a seasoned cornmeal crust, pan-fried to golden perfection and served with a tangy remoulade sauce. This Southern-inspired seafood recipe, ready in about 27 minutes, pairs catfish filets, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 12 min Serves 4 Southern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pour 1 cup buttermilk into a shallow bowl. In another shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper, mixing well.
  2. Step 2: Dip each of the 4 catfish filets into the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing gently to adhere the crust.
  3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, about 3 minutes.
  4. Step 4: Add the coated catfish filets to the skillet and cook for 4-5 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
  5. Step 5: While the catfish cooks, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp chopped capers, and 1 tsp hot sauce in a small bowl, stirring until smooth to make the remoulade sauce.
  6. Step 6: Serve the pan-fried catfish hot, drizzled with or alongside the remoulade sauce.

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