Pan-Seared Catfish with Southern Style Remoulade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A regional southern U.S. inspired catfish dish featuring crispy pan-seared fillets topped with a tangy, spicy remoulade sauce. This Southern U.S.-inspired seafood recipe, ready in about 27 minutes, pairs catfish fillets, cornmeal, 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: 12 min Serves 4 Southern U.S. cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Dredge 4 catfish fillets (6 oz each) in this mixture until fully coated.
  2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 3 minutes. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, with crispy edges. Remove from heat and keep warm.
  3. Step 3: For the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp chopped capers, 2 tbsp finely chopped green onions, and 1 tbsp chopped fresh parsley until smooth and well combined.
  4. Step 4: Plate the catfish fillets and spoon a generous 2 tbsp of the remoulade sauce over each fillet before serving.

Frequently asked questions

How long does Pan-Seared Catfish with Southern Style Remoulade take to make?

Total time is about 27 minutes (15 min prep + 12 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 Southern Style Remoulade?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Catfish with Southern Style 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 Southern Style 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 Southern Style Remoulade?

Southern U.S. 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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