Pan-Seared Catfish with Cajun Spice and Creamy Remoulade

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

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 drafted and published.

Delicately pan-seared catfish fillets seasoned with a bold Cajun spice blend, served alongside a tangy, creamy remoulade sauce that complements the smoky flavor. This Southern-inspired seafood recipe, ready in about 18 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 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: 10 min Cook: 8 min Serves 4 Southern cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp Cajun seasoning
3 tbsp olive oil
1/2 cup mayonnaise
1 tbsp Dijon mustard
2 tsp lemon juice
1 tbsp, finely chopped capers
1 tsp hot sauce
1 clove minced garlic
1 tbsp, chopped fresh parsley
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides evenly with 2 tbsp Cajun seasoning, salt, and black pepper to taste.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes on the first side without moving until a golden crust forms.
Step 3: Flip the fillets carefully and cook for another 3 minutes until the fish flakes easily with a fork and is opaque.
Step 4: While the fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tsp lemon juice, 1 tbsp finely chopped capers, 1 tsp hot sauce, 1 minced garlic clove, and 1 tbsp chopped fresh parsley in a small bowl until smooth and creamy.
Step 5: Serve the pan-seared catfish immediately with a dollop of remoulade sauce on the side for dipping.