Pan-Seared Catfish with Spicy Alabama Riverfront Remoulade
Pan-seared catfish fillets served with a spicy remoulade inspired by the bold spirit of the Montgomery Riverfront. This Southern American-inspired seafood recipe, ready in about 20 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 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.
Ingredients
- 4 pieces (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
- 2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tbsp lemon juice
- 1 clove minced garlic
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped green onions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides with 1 tsp salt, 1 tsp paprika, 1/2 tsp cayenne pepper, and 1/2 tsp black pepper. Set aside.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Place the catfish fillets in the pan and cook for 4 minutes on the first side without moving, until edges are crispy and golden brown.
- Step 3: Flip the fillets carefully and cook for 3 more minutes until the fish flakes easily with a fork. Remove from heat and keep warm.
- Step 4: While the fish cooks, combine 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp hot sauce, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp chopped parsley, and 1 tbsp chopped green onions in a bowl. Stir until smooth and creamy with a slight kick.
- Step 5: Serve the pan-seared catfish fillets topped with 2 tbsp of the spicy Alabama riverfront remoulade per serving, garnished with extra parsley if desired.
Frequently asked questions
How long does Pan-Seared Catfish with Spicy Alabama Riverfront Remoulade take to make?
Total time is about 20 minutes (10 min prep + 10 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 Spicy Alabama Riverfront 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 Spicy Alabama Riverfront 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 Spicy Alabama Riverfront 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 Spicy Alabama Riverfront Remoulade?
Southern American 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.
