Pan-Seared Catfish with Cajun Remoulade and Pickled Slaw

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Crisp pan-seared catfish fillets topped with a spicy Cajun remoulade sauce served alongside a tangy quick pickled cabbage slaw. This Southern American-inspired seafood recipe, ready in about 37 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 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
• 2 tbsp cajun seasoning
• 3 tbsp olive oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups thinly sliced green cabbage
• 1/2 small, thinly sliced red onion
• 1/4 cup apple cider vinegar
• 1 tbsp sugar
• 1/4 cup water
• 1/4 tsp black pepper

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

Instructions

1. Step 1: In a small bowl, combine 1/4 cup apple cider vinegar, 1 tbsp sugar, 1/4 cup water, and 1/4 tsp black pepper. Pour over 2 cups thinly sliced green cabbage and 1/2 small thinly sliced red onion. Toss and let sit at room temperature for 20 minutes to pickle.
2. Step 2: In another bowl, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp salt to make the Cajun remoulade.
3. Step 3: Pat dry 4 catfish fillets and rub both sides evenly with 2 tbsp Cajun seasoning.
4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium-high heat. When hot, add the catfish fillets and cook for 4-5 minutes per side until the exterior is golden and the fish flakes easily.
5. Step 5: Serve each catfish fillet topped with 2 tbsp Cajun remoulade alongside a generous portion of the pickled cabbage slaw.