Pan-Seared Gulfport Catfish with Remoulade

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

Crisp-skinned catfish fillets pan-seared and paired with a tangy, herbaceous remoulade inspired by Gulfport flavors. This Southern American-inspired seafood recipe, ready in about 20 minutes, pairs catfish fillets, cornmeal, all-purpose flour 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.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers, chopped
• 2 tsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 clove minced garlic

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow bowl, mix 1/2 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Pat dry 4 catfish fillets and dredge each into the cornmeal mixture, pressing lightly to coat.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add catfish fillets carefully and cook for 4 minutes per side until the crust is golden and the fish flakes easily with a fork.
3. Step 3: While fish cooks, prepare remoulade by combining 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 2 tsp lemon juice, 1 tbsp chopped fresh parsley, and 1 clove minced garlic in a small bowl. Mix well.
4. Step 4: Plate the catfish and serve topped with remoulade sauce for a tangy, savory complement.