Pan-Seared Catfish with Cornbread Crust and Spicy Remoulade

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

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 ready in about 25 minutes pairs fillets (6 oz each) 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.

Prep: 15 min Cook: 10 min Serves 4 American Southern cuisine 400 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Catfish with Cornbread Crust and Spicy Remoulade take to make?

Total time is about 25 minutes (15 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 Cornbread Crust and Spicy 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 cornbread crumbs from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Cornbread Crust and Spicy 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 Cornbread Crust and Spicy 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 Cornbread Crust and Spicy Remoulade?

American Southern 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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