Pan-Seared Cajun Catfish with Spicy Remoulade

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

Catfish fillets pan-seared with Cajun seasoning, served with a tangy and spicy remoulade sauce for a flavorful Southern-inspired meal. This Southern-inspired seafood recipe (gluten free), ready in about 27 minutes, pairs catfish fillets, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish fillets (about 6 oz each) and evenly rub 2 tablespoons Cajun seasoning on both sides. Let rest for 10 minutes to absorb flavors.
  2. Step 2: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon hot sauce, 1 tablespoon lemon juice, 1 tablespoon chopped capers, 1 tablespoon chopped fresh parsley, and 1 minced garlic clove. Season with 1/2 teaspoon black pepper and stir until smooth. Refrigerate remoulade sauce until ready to serve.
  3. Step 3: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, with opaque flesh that flakes easily.
  4. Step 4: Serve catfish fillets hot topped or alongside the spicy remoulade sauce for dipping.

Frequently asked questions

How long does Pan-Seared Cajun Catfish with Spicy Remoulade take to make?

Total time is about 27 minutes (15 min prep + 12 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-Seared Cajun Catfish with Spicy Remoulade?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Cajun Catfish with Spicy Remoulade?

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-Seared Cajun Catfish with Spicy Remoulade 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.

Is Pan-Seared Cajun Catfish with Spicy Remoulade gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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