Pan-Seared Catfish with Cajun Spice and Creole Remoulade

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

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 ready in about 20 minutes pairs fillets (6 oz each) 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.

Frequently asked questions

How long does Pan-Seared Catfish with Cajun Spice and Creole Remoulade take to make?

Total time is about 20 minutes (10 min prep + 10 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 Catfish with Cajun Spice and Creole Remoulade?

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 cajun seasoning from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Cajun Spice and Creole 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 Catfish with Cajun Spice and Creole 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.

What goes well with Pan-Seared Catfish with Cajun Spice and Creole Remoulade?

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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