Pan-Fried Catfish with Spicy Remoulade and Fried Green Tomatoes
Golden pan-fried catfish served with crispy fried green tomatoes and a zesty remoulade sauce, a Southern classic from Memphis. This southern 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 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 (6 oz each) catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 medium, sliced 1/2 inch thick green tomatoes
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tbsp lemon juice
- 1 tbsp, chopped capers
- 1 tbsp, chopped fresh parsley
Instructions
- Step 1: In a shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl. Dip each of the 4 catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
- Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and flaky, then transfer to a paper towel-lined plate to drain.
- Step 3: In the same skillet, add remaining 1/4 cup vegetable oil and heat over medium heat. Dip 3 sliced green tomatoes (1/2 inch thick) into the remaining buttermilk, then dredge in the cornmeal mixture. Fry tomatoes for about 3 minutes per side until edges are crispy and golden. Remove and drain on paper towels.
- Step 4: To make the remoulade sauce, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tbsp chopped capers, and 1 tbsp chopped fresh parsley in a small bowl. Stir well until smooth and refrigerate for 10 minutes to meld flavors.
- Step 5: Serve the pan-fried catfish topped with the spicy remoulade alongside the fried green tomatoes. Garnish with extra parsley if desired.
Frequently asked questions
How long does Pan-Fried Catfish with Spicy Remoulade and Fried Green Tomatoes take to make?
Total time is about 35 minutes (15 min prep + 20 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 Spicy Remoulade and Fried Green Tomatoes?
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 Spicy Remoulade and Fried Green Tomatoes?
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 Spicy Remoulade and Fried Green Tomatoes 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 Spicy Remoulade and Fried Green Tomatoes?
Southern 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.
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