Pan-Seared Catfish with Cornbread Crust and Spicy Remoulade

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Golden pan-seared catfish coated with a crunchy cornbread crust, paired with a zesty homemade remoulade sauce that adds a spicy kick. This American Southern-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, cornbread crumbs, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 1 cup cornbread crumbs
• 1/2 cup all-purpose flour
• 2, beaten eggs
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 tsp minced garlic
• 1 tbsp chopped parsley

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Instructions

1. Step 1: In a shallow dish, combine 1 cup cornbread crumbs, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Step 2: Place 1/2 cup all-purpose flour in a separate bowl and 2 beaten eggs in another shallow dish.
3. Step 3: Pat dry 4 catfish fillets (6 oz each). Dredge each fillet first in flour, shaking off excess, then dip into beaten eggs, and finally coat evenly with the spiced cornbread crumb mixture.
4. Step 4: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the coated catfish fillets and cook for 4 minutes per side until the crust is golden brown and fish flakes easily with a fork.
5. Step 5: Meanwhile, prepare the remoulade by whisking together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, 1 tablespoon lemon juice, 1 teaspoon minced garlic, and 1 tablespoon chopped parsley until smooth.
6. Step 6: Serve the catfish hot with a generous dollop of the spicy remoulade sauce on the side.