Pan-Seared Catfish with Southern Cornbread Crust

By AislePrompt Editorial · ·

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 developed and reviewed.

Crisp pan-seared catfish fillets coated in a flavorful Southern-style cornbread crust, served with a tangy remoulade sauce. This Southern United States-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, cornbread crumbs, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Serves 4 Southern United States cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow bowl, whisk together 1 cup buttermilk and 1 tsp salt. In another shallow bowl, combine 3/4 cup cornbread crumbs, 1/2 cup all-purpose flour, 1 tsp paprika, 1/4 tsp cayenne pepper, and 1/2 tsp black pepper.
  2. Step 2: Dip each of the 4 catfish fillets into the buttermilk mixture, then dredge thoroughly in the cornbread crumb mixture, pressing lightly to adhere.
  3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated catfish fillets and cook for 4-5 minutes on each side until the crust is golden brown and the fish flakes easily with a fork.
  4. Step 4: While the catfish cooks, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 2 tsp lemon juice, 1 tsp hot sauce, 1/2 tsp minced garlic, and 1 tbsp chopped fresh parsley to make the remoulade sauce.
  5. Step 5: Serve the pan-seared catfish immediately with a dollop of remoulade sauce on the side.

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