Pan-Seared Catfish with Creole Remoulade and Grits

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Golden catfish fillets pan-seared to a crisp finish, topped with a zesty Creole remoulade and served alongside creamy stone-ground grits. This Southern American-inspired seafood recipe, ready in about 45 minutes, pairs catfish fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 (6 oz each) catfish fillets
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 cup all-purpose flour
• 3 tbsp vegetable oil
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 minced garlic clove
• 1 tbsp minced capers
• 2 sliced green onions
• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt (for grits)
• 2 tbsp unsalted butter

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Instructions

1. Step 1: In a small bowl, mix 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 minced garlic clove, 1 tbsp minced capers, and 2 sliced green onions until smooth. Refrigerate the Creole remoulade until serving.
2. Step 2: Bring 4 cups water to a boil with 1 tsp salt in a medium saucepan. Slowly whisk in 1 cup stone-ground grits and reduce heat to low. Cook, stirring frequently, for 20-25 minutes until thick and creamy. Stir in 2 tbsp unsalted butter and 1/2 cup shredded sharp cheddar cheese until melted.
3. Step 3: Meanwhile, season 4 catfish fillets with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp cayenne pepper. Lightly dredge fillets in 1/2 cup all-purpose flour, shaking off excess.
4. Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add catfish fillets and cook 4-5 minutes per side until golden brown and cooked through with crispy edges.
5. Step 5: Plate catfish over a bed of cheesy grits and top each fillet with a generous spoonful of chilled Creole remoulade for a fresh, spicy contrast.