Pan-Seared Gulfport Catfish with Spicy Remoulade

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

Delicately pan-seared catfish fillets topped with a tangy, spicy remoulade sauce inspired by Gulfport’s Southern seafood traditions. This American Southern-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, cornmeal, paprika 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, about 6 oz each catfish fillets
• 1/2 cup cornmeal
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 tbsp minced capers
• 1 tbsp finely chopped 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 dish, combine 1/2 cup cornmeal, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Dredge 4 catfish fillets in the mixture, pressing lightly to coat evenly.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add catfish fillets and cook for 4 minutes per side until golden brown and cooked through.
3. Step 3: While fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tbsp minced capers, 1 tbsp finely chopped parsley, and 1 clove minced garlic in a bowl until smooth.
4. Step 4: Serve the pan-seared catfish hot, topped generously with the spicy remoulade sauce.