Seared Cajun-Spiced Catfish with Tangy Remoulade

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

A Southern-inspired dish featuring pan-seared catfish fillets rubbed with Cajun spices, served alongside a zesty remoulade sauce that balances heat with creaminess. This southern us-inspired seafood ready in about 20 minutes pairs fillets (6 oz each) 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 320 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: 10 min Cook: 10 min Serves 4 Southern US cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 catfish fillets dry and season evenly with 2 tbsp Cajun seasoning on both sides; set aside.
  2. Step 2: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp chopped capers, 1 tbsp chopped fresh parsley, and 1 minced garlic clove; season with salt and black pepper to taste and refrigerate until serving.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the seasoned catfish fillets and sear for 4 minutes per side until golden brown and cooked through; internal temperature should reach 145°F.
  4. Step 4: Plate the catfish fillets and serve immediately with a generous spoonful of remoulade sauce on the side.

Equipment for this recipe

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Frequently asked questions

How long does Seared Cajun-Spiced Catfish with Tangy Remoulade take to make?

Total time is about 20 minutes (10 min prep + 10 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 Seared Cajun-Spiced Catfish with Tangy 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 cajun seasoning from drying out.

Can I substitute ingredients in Seared Cajun-Spiced Catfish with Tangy 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 Seared Cajun-Spiced Catfish with Tangy 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 Seared Cajun-Spiced Catfish with Tangy Remoulade?

Southern US 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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