Seared Cajun-Spiced Catfish with Spicy Remoulade

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Southern-inspired dish featuring crispy seared catfish fillets coated in a bold Cajun spice blend, served with a zesty remoulade sauce that adds a creamy, spicy kick. This Southern American-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Serves 4 Southern American cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) catfish fillets
2 tbsp Cajun seasoning
3 tbsp olive oil
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Creole mustard
1 tbsp lemon juice
1 tsp hot sauce
1 tbsp capers, chopped
1 tbsp fresh parsley, chopped
1 garlic clove, minced
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and evenly rub 2 tbsp Cajun seasoning all over each fillet. Let rest for 10 minutes.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and sear for 4 minutes on each side until the exterior is crisp and the flesh flakes easily with a fork.
Step 3: Meanwhile, in a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tbsp chopped capers, 1 tbsp chopped fresh parsley, and 1 minced garlic clove. Mix well until smooth and creamy.
Step 4: Season the remoulade with salt and black pepper to taste.
Step 5: Serve the seared catfish fillets hot with a generous dollop of the spicy remoulade sauce on top or on the side.