Pan-Seared Catfish with Spicy Texan Remoulade
Golden pan-seared catfish fillets served with a tangy and spicy remoulade sauce inspired by Texas flavors. This american-inspired seafood ready in about 22 minutes pairs about 6 oz each catfish fillets, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 pieces, about 6 oz each catfish fillets
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tbsp lemon juice
- 1 tbsp, chopped capers
- 2 tbsp, chopped fresh parsley
- 1 tbsp, chopped pickled jalapeños
Instructions
- Step 1: Pat dry 4 catfish fillets (6 oz each) and season evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until golden brown with crispy edges and internal temperature reaches 145°F. Remove and rest.
- Step 3: Meanwhile, in a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1 tbsp chopped capers, 1 tbsp chopped pickled jalapeños, and 2 tbsp fresh chopped parsley until smooth and vibrant.
- Step 4: Serve the catfish fillets hot topped with 2 tbsp of the spicy remoulade sauce per serving for a bright, tangy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Catfish with Spicy Texan Remoulade take to make?
Total time is about 22 minutes (10 min prep + 12 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 Texan Remoulade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Spicy Texan Remoulade?
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 Texan Remoulade 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 Texan Remoulade?
American 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.
