Pan-Seared Catfish with Creole Remoulade and Grits

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

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.

Prep: 15 min Cook: 30 min Serves 4 Southern American cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 Creole Remoulade and Grits?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Catfish with Creole Remoulade and Grits?

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 Creole Remoulade and Grits 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 Creole Remoulade and Grits?

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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