Pan-Seared Catfish with Spicy South Carolina White Sauce

By AislePrompt Test Kitchen · 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 ready in about 25 minutes blends (6 oz each) catfish fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Catfish with Spicy South Carolina White Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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