Pan-Seared Catfish with Fried Green Tomatoes and Cajun Remoulade
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 ready in about 30 minutes pairs about 6 oz each 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve the catfish alongside fried green tomatoes with a generous dollop of remoulade sauce on top or on the side.
Frequently asked questions
How long does Pan-Seared Catfish with Fried Green Tomatoes and Cajun Remoulade take to make?
Total time is about 30 minutes (15 min prep + 15 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 Fried Green Tomatoes and Cajun 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 salt from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Fried Green Tomatoes and Cajun 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 Fried Green Tomatoes and Cajun 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 Fried Green Tomatoes and Cajun Remoulade?
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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