Pan-Seared Catfish with Spicy Remoulade and Southern Slaw

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Golden pan-seared catfish fillets served with a zesty remoulade sauce and a crisp southern-style cabbage slaw, capturing the soul food flavors of Gulfport. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, cornmeal, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 (6 oz each) catfish fillets
• 1 cup cornmeal
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 tbsp capers, chopped
• 2 tbsp green onions, sliced
• 2 cups shredded green cabbage
• 1 cup shredded carrot
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt

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Instructions

1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Dredge 4 catfish fillets in the cornmeal mixture, pressing to coat evenly.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.
3. Step 3: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tbsp chopped capers, and 2 tbsp sliced green onions to make the remoulade sauce.
4. Step 4: In another bowl, toss 2 cups shredded green cabbage, 1 cup shredded carrot, 2 tbsp apple cider vinegar, 1 tsp sugar, and 1/2 tsp salt until well combined to make the southern slaw.
5. Step 5: Serve catfish fillets topped with a generous spoonful of spicy remoulade and a side of southern slaw.