Pan-Fried Catfish with Spicy Cajun Remoulade

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Golden pan-fried catfish fillets served with a tangy, spicy Cajun remoulade sauce for a classic Southern seafood experience. This American Southern-inspired seafood recipe, ready in about 27 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 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.

Ingredients

• 4 pieces (6 oz each) catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp finely 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 bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. In a separate bowl, pour 1 cup buttermilk.
2. Step 2: Dip each of the 4 catfish fillets into the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing lightly to coat evenly.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering, about 3 minutes. Carefully place the coated catfish fillets in the skillet and fry for 4-5 minutes per side until golden brown and cooked through with crispy edges.
4. Step 4: While the catfish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1 tbsp finely chopped parsley in a small bowl until smooth and creamy.
5. Step 5: Remove the catfish from the skillet and drain on paper towels for 2 minutes. Serve hot with a generous dollop of the spicy Cajun remoulade on top or on the side.