Pan-Seared Catfish with Cajun-Spiced Remoulade

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A flavorful pan-seared catfish fillet coated with Cajun spices, served alongside a zesty remoulade sauce that highlights Southwest Louisiana’s culinary spirit. This Southern-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.

Ingredients

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

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Instructions

1. Step 1: Pat dry 4 catfish fillets and season evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets and cook for 4-5 minutes per side until golden brown and the fish flakes easily with a fork.
3. Step 3: While the fish cooks, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 minced garlic clove, 1 tsp hot sauce, and 2 tbsp chopped parsley in a bowl until smooth and tangy.
4. Step 4: Serve the catfish hot topped with the Cajun-spiced remoulade sauce for a creamy, spicy contrast.