Pan-Seared Catfish with Spicy South Carolina White Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

Golden pan-seared catfish fillets served with a creamy, tangy South Carolina white sauce with a subtle kick. This Southern-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, salt, black pepper 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.

Prep: 10 min Cook: 15 min Serves 4 Southern cuisine 400 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
1 tsp salt
1/2 tsp black pepper
1/2 cup cornmeal
3 tbsp vegetable oil
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tsp prepared horseradish
1 tsp hot sauce
1 tbsp lemon juice
1 tsp granulated sugar
1/2 tsp paprika
1 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat 4 catfish fillets dry, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Spread 1/2 cup cornmeal on a large plate. Dredge each fillet in the cornmeal, pressing lightly to coat evenly.
Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 4: Add catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, flipping carefully.
Step 5: While fish cooks, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tsp granulated sugar, and 1/2 tsp paprika until smooth.
Step 6: Serve catfish fillets topped with 2 tbsp chopped fresh parsley and a generous drizzle of the spicy South Carolina white sauce.