Pan-Seared Catfish with Fried Green Tomatoes and Cajun Remoulade

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A Southern-inspired dish featuring crispy pan-seared catfish served alongside tangy fried green tomatoes and a zesty Cajun remoulade sauce. This Southern-inspired seafood recipe, ready in about 30 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 420 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 pieces, about 6 oz each catfish fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 cup all-purpose flour
• 1/4 tsp cayenne pepper
• 1/4 cup vegetable oil
• 3 medium, sliced into 1/2 inch thick rounds green tomatoes
• 1/2 cup cornmeal
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1 tsp hot sauce
• 1 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Dredge each fillet in 1/2 cup all-purpose flour mixed with 1/4 tsp cayenne pepper until lightly coated.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through with an internal temperature of 145°F.
3. Step 3: Meanwhile, pat dry 3 sliced green tomatoes and coat each slice in 1/2 cup cornmeal. In a separate skillet, heat 2 tbsp vegetable oil over medium heat and fry the tomatoes for 3 minutes per side until crispy and golden.
4. Step 4: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1 tsp hot sauce, and 1 tbsp chopped fresh parsley until smooth to make the Cajun remoulade.
5. Step 5: Serve the catfish alongside fried green tomatoes with a generous dollop of remoulade sauce on top or on the side.