Pan-Seared Catfish with Spicy South Carolina White Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

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

Frequently asked questions

How long does Pan-Seared Catfish with Spicy South Carolina White Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 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 South Carolina White Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Catfish with Spicy South Carolina White Sauce?

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 South Carolina White Sauce 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 South Carolina White Sauce?

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.

Related recipes