Pan-Seared Local Catfish with Cornmeal Crust and Spicy Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 3.8 (10 ratings) Prep: 20 min Cook: 12 min Serves 4 Southern Seafood cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Local Catfish with Cornmeal Crust and Spicy Remoulade take to make?

Total time is about 32 minutes (20 min prep + 12 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 Local Catfish with Cornmeal Crust and Spicy 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 catfish fillets from drying out.

Can I substitute ingredients in Pan-Seared Local Catfish with Cornmeal Crust and Spicy 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 Local Catfish with Cornmeal Crust and Spicy 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 Local Catfish with Cornmeal Crust and Spicy Remoulade?

Southern Seafood 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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