Pecan-Crusted Catfish with Tangy Remoulade Sauce

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

Pan-fried catfish fillets coated in a crunchy pecan crust, served alongside a zesty homemade remoulade sauce. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, all-purpose flour, large egg, beaten for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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: 15 min Cook: 15 min Serves 4 Southern cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow bowl, combine 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
  2. Step 2: In a second bowl, beat 1 large egg.
  3. Step 3: In a third bowl, mix 3/4 cup finely chopped pecans with 1/4 cup cornmeal.
  4. Step 4: Pat dry 4 catfish fillets. Dredge each fillet first in the flour mixture, shaking off excess, then dip into the beaten egg, and finally press into the pecan and cornmeal mixture until well coated.
  5. Step 5: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Cook the fillets for 4-5 minutes per side until the crust is golden brown and fish flakes easily with a fork.
  6. Step 6: Meanwhile, prepare the remoulade sauce by whisking together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tbsp chopped capers, 1 tsp hot sauce, 2 tbsp finely chopped green onions, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika until smooth.
  7. Step 7: Serve the pecan-crusted catfish hot with a generous dollop of the tangy remoulade sauce on the side.

Frequently asked questions

How long does Pecan-Crusted Catfish with Tangy Remoulade Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 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 Pecan-Crusted Catfish with Tangy Remoulade Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pecan-Crusted Catfish with Tangy Remoulade Sauce?

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 Pecan-Crusted Catfish with Tangy Remoulade Sauce 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 Pecan-Crusted Catfish with Tangy Remoulade Sauce?

Southern 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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