Pan-Seared Catfish with Spicy Alabama Riverfront Remoulade

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.