Pan-Seared Catfish with Spicy Remoulade Sauce

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

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.

Crispy pan-seared catfish fillets served with a zesty, creamy remoulade sauce inspired by Gulfport flavors. This Southern American-inspired seafood recipe, ready in about 25 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 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.

Prep: 15 min Cook: 10 min Serves 4 Southern American cuisine 350 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
1 cup cornmeal
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
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 tbsp fresh parsley, chopped

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Instructions

Step 1: In a shallow dish, combine 1 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Dredge 4 catfish fillets in the seasoned cornmeal mixture, pressing lightly to coat evenly.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 145°F.
Step 3: While the fish cooks, mix together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tsp hot sauce, 1 tbsp fresh lemon juice, and 1 tbsp chopped parsley in a small bowl until smooth and well combined.
Step 4: Remove the catfish from the skillet and drain on paper towels for a minute. Serve the crispy catfish fillets topped or accompanied by the spicy remoulade sauce.