Pan-Seared Gulfport Catfish with Creamy Remoulade Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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.

Fresh Gulfport catfish fillets pan-seared to golden crispness and served with a tangy, creamy remoulade sauce. This American Southern-inspired seafood recipe, ready in about 27 minutes, pairs catfish fillets, cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 12 min Serves 4 American Southern cuisine 350 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
1 tbsp cajun seasoning
3 tbsp olive oil
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp capers, chopped
1 tbsp lemon juice
1 tsp paprika
1 tsp hot sauce
1/2 tsp garlic powder
to taste salt
to taste black pepper
1 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat 4 catfish fillets dry and season each side evenly with 1 tbsp Cajun seasoning, salt, and black pepper to taste.
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 and cooked through with crispy edges.
Step 3: While fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp paprika, 1 tsp hot sauce, 1/2 tsp garlic powder, and 1 tbsp chopped parsley in a small bowl until smooth and creamy.
Step 4: Remove catfish from skillet and let rest for 2 minutes. Serve each fillet topped with 2 tbsp creamy remoulade sauce and garnish with extra parsley.