Pan-Seared Catfish with Mississippi-Style Remoulade

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

Tender pan-seared catfish fillets served with a tangy, zesty remoulade inspired by Southern Mississippi flavors. This Southern American-inspired seafood recipe, ready in about 20 minutes, pairs catfish fillets, olive oil, cajun seasoning 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.

Ingredients

• 4 pieces, about 6 oz each catfish fillets
• 3 tbsp olive oil
• 1 tbsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp capers, chopped
• 2 tbsp green onions, finely chopped
• 1 tsp hot sauce
• 1/2 tsp paprika

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 (about 6 oz each) and season both sides with 1 tbsp cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Set aside.
2. Step 2: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tbsp chopped capers, 2 tbsp finely chopped green onions, 1 tsp hot sauce, and 1/2 tsp paprika. Stir until well mixed and refrigerate until serving.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned catfish fillets and cook for 4 minutes on the first side until golden brown and crisp around the edges.
4. Step 4: Carefully flip the catfish and cook for an additional 3-4 minutes until opaque and cooked through. Remove from heat and let rest for 2 minutes.
5. Step 5: Serve each catfish fillet topped with 2 tbsp of the remoulade sauce for a bright, creamy contrast to the spicy fish.