Pan-Seared Gulfport Catfish with Creamy Remoulade Sauce

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

Fresh Gulfport catfish fillets pan-seared to golden crispness and served with a tangy, creamy remoulade sauce. This american southern-inspired seafood ready in about 27 minutes blends fillets (6 oz each) catfish fillets, cajun seasoning, olive oil 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 350 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: 15 min Cook: 12 min Serves 4 American Southern cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 catfish fillets dry and season each side evenly with 1 tbsp Cajun seasoning, salt, and black pepper to taste.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Pan-Seared Gulfport Catfish with Creamy Remoulade Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Gulfport Catfish with Creamy Remoulade 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 Gulfport Catfish with Creamy Remoulade 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 Gulfport Catfish with Creamy Remoulade 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 Gulfport Catfish with Creamy Remoulade Sauce?

American 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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