Pecan-Crusted Catfish with Tangy Remoulade Sauce

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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.

Ingredients

• 4 (6 oz each) catfish fillets
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 3/4 cup pecans, finely chopped
• 1/4 cup cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp capers, chopped
• 1 tsp hot sauce
• 2 tbsp green onions, finely chopped
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika (for sauce)

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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.