Pan-Seared Catfish with Cajun Spice and Creole Remoulade

By AislePrompt Editorial · ·

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.

A Louisiana-inspired dish featuring tender catfish fillets pan-seared with bold Cajun seasoning, served with a tangy Creole remoulade sauce that balances spice and creaminess. This Southern American-inspired seafood recipe, ready in about 20 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: 10 min Serves 4 Southern American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish fillets (6 oz each) with paper towels. Rub each fillet evenly with 2 tbsp Cajun seasoning, coating both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned catfish fillets and sear for 4 minutes on the first side without moving them, until edges are golden and crisp.
  3. Step 3: Flip the fillets carefully and cook for another 3 minutes until opaque and cooked through. Remove from heat and transfer to a warm plate.
  4. Step 4: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp minced garlic, 1 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth to make the Creole remoulade.
  5. Step 5: Serve the pan-seared catfish fillets hot, topped or sided with the remoulade sauce for a zesty finish.

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