Pan-Seared Catfish with Mississippi Delta Remoulade

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Southern-inspired pan-seared catfish paired with a tangy, spicy remoulade sauce, perfect for a flavorful weeknight meal. This Southern-inspired seafood recipe, ready in about 22 minutes, pairs catfish fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 12 min Serves 4 Southern cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
3 tbsp olive oil
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/2 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp capers, chopped
1 tsp hot sauce
2 tbsp fresh parsley, chopped
2 stalks green onions, thinly sliced

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and season evenly with 1 tsp salt, 1 tsp paprika, 1/2 tsp cayenne pepper, and 1/2 tsp black pepper on both sides.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned fillets and cook for 4-5 minutes per side until golden and the fish flakes easily with a fork.
Step 3: While the fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tbsp chopped capers, 1 tsp hot sauce, 2 tbsp chopped fresh parsley, and 2 thinly sliced green onions in a small bowl until smooth and tangy.
Step 4: Serve the pan-seared catfish topped with a generous dollop of the remoulade sauce alongside steamed vegetables or rice.