Pan-Seared Gulfport Catfish with Remoulade

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

Crisp-skinned catfish fillets pan-seared and paired with a tangy, herbaceous remoulade inspired by Gulfport flavors. This southern american-inspired seafood ready in about 20 minutes pairs fillets (6 oz each) 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.

Prep: 10 min Cook: 10 min Serves 4 Southern American cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Gulfport Catfish with 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 Gulfport Catfish with 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 cornmeal from drying out.

Can I substitute ingredients in Pan-Seared Gulfport Catfish with 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 Gulfport Catfish with 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 Gulfport Catfish with Remoulade?

Southern 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.

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