Pan-Seared Local Catfish with Cornmeal Crust and Spicy Remoulade

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Crispy pan-seared catfish fillets with a golden cornmeal crust, served with a zesty remoulade made from house-made mayonnaise and fresh herbs. This Southern Seafood-inspired seafood recipe, ready in about 32 minutes, pairs Catfish fillets, All-purpose flour, Cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 lb Catfish fillets
• 1/4 cup All-purpose flour
• 1/4 cup Cornmeal
• 1 tsp Paprika
• 1/2 tsp Garlic powder
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1/4 cup Mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Hot sauce
• 1 tbsp Lemon juice
• 1 tbsp Capers
• 2 tbsp Fresh parsley

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Instructions

1. Step 1: Pat 1 lb catfish fillets dry, then season with 1/4 cup all-purpose flour, 1/4 cup cornmeal, 1 tsp paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high until shimmering, add catfish skin-side down, and cook for 4 minutes until golden.
3. Step 3: Flip fillets and cook for 3-4 minutes more until opaque and flaky.
4. Step 4: Whisk 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tbsp capers, and 2 tbsp chopped parsley until smooth.
5. Step 5: Serve catfish immediately with spicy remoulade drizzled over the top.