Pan-Seared Catfish with Spicy Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared catfish fillets topped with a zesty, creamy Cajun remoulade inspired by Kansas City's vibrant seafood offerings. This southern-inspired seafood ready in about 20 minutes pairs fillets (6 oz each) catfish fillets, kosher salt, black pepper 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.

Prep: 10 min Cook: 10 min Serves 4 Southern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 catfish fillets dry with paper towels, then season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp paprika.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets and cook for 4 minutes per side until the fish is golden brown and flakes easily with a fork.
  3. Step 3: While the fish cooks, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp chopped capers, 2 tsp lemon juice, 1 tbsp chopped fresh parsley, and 1 minced garlic clove in a small bowl. Mix well to create the remoulade.
  4. Step 4: Transfer the cooked catfish to plates and spoon 2 tbsp of the spicy remoulade over each fillet before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Catfish with Spicy 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 Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

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

Southern 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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