Pan-Seared Granbury-Style Catfish with Cajun Remoulade
This dish features crispy pan-seared catfish filets seasoned with a Cajun spice blend, served alongside a tangy remoulade sauce inspired by Southern Texas flavors. This southern us-inspired seafood ready in about 20 minutes pairs (6 oz each) catfish filets, olive oil, cajun seasoning 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 (6 oz each) catfish filets
- 3 tbsp olive oil
- 2 tbsp cajun seasoning
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp capers, chopped
- 1 tbsp parsley, finely chopped
- 1/2 tsp garlic powder
- 1 tsp hot sauce
- to taste salt
- to taste black pepper
Instructions
- Step 1: Pat dry 4 catfish filets (6 oz each) with paper towels and season both sides evenly with 2 tbsp Cajun seasoning, 1/2 tsp garlic powder, salt, and black pepper to taste.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the catfish filets. Cook for 4-5 minutes on each side until the crust is golden brown and the fish flakes easily with a fork.
- Step 3: While the fish cooks, prepare the remoulade sauce by mixing 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp chopped capers, 1 tbsp finely chopped parsley, and 1 tsp hot sauce in a small bowl until smooth and well combined.
- Step 4: Serve the pan-seared catfish hot, drizzled or sided with the tangy Cajun remoulade sauce.
Frequently asked questions
How long does Pan-Seared Granbury-Style Catfish with Cajun Remoulade take to make?
Total time is about 20 minutes (10 min prep + 10 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 Granbury-Style Catfish with Cajun 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 (6 oz each) catfish filets from drying out.
Can I substitute ingredients in Pan-Seared Granbury-Style Catfish with Cajun 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 Granbury-Style Catfish with Cajun 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 Granbury-Style Catfish with Cajun Remoulade?
Southern US 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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