Pan-Seared Catfish with Spicy Remoulade and Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 drafted and published.

Tender catfish pan-seared to golden perfection, paired with a zesty remoulade sauce and crisp house-pickled vegetables. This Southern-inspired seafood recipe, ready in about 27 minutes, pairs Catfish fillets, Cajun seasoning, Vegetable oil 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: 15 min Cook: 12 min Serves 4 Southern cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) Catfish fillets
1 tbsp Cajun seasoning
3 tbsp Vegetable oil
1/2 cup Mayonnaise
1 tbsp Dijon mustard
1 tbsp Capers, chopped
1 tsp Hot sauce
1 tbsp Lemon juice
1/2 cup Pickled cucumber slices
1/2 cup Pickled red onion slices
to taste Salt and black pepper

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Instructions

Step 1: Pat 4 catfish fillets dry and season both sides with 1 tbsp Cajun seasoning evenly.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 3: Add catfish fillets and cook for 4-5 minutes per side until the edges are crispy and the fish flakes easily with a fork. Remove and keep warm.
Step 4: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tsp hot sauce, and 1 tbsp lemon juice until creamy and well combined.
Step 5: Arrange pickled cucumber slices and pickled red onion slices on plates. Place catfish fillets on top and spoon 2 tbsp spicy remoulade sauce over each fillet.
Step 6: Season with salt and black pepper as desired and serve immediately.