Southern Fried Catfish with Spiced Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Crisp fried catfish fillets paired with a tangy, spiced remoulade sauce perfect for dipping or drizzling. This Southern American-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1 lb, cut into 4 pieces catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 2 cups vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp paprika (for sauce)
• 1 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow bowl, whisk together 1 cup buttermilk. In another shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Dip each 1 lb catfish fillet piece into the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing to adhere.
3. Step 3: Heat 2 cups vegetable oil in a large heavy skillet over medium-high heat until it reaches 350°F or a small piece of bread sizzles and browns in 30 seconds.
4. Step 4: Fry the coated catfish pieces in batches for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 145°F. Transfer to a wire rack to drain.
5. Step 5: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1 tbsp chopped fresh parsley to make the remoulade sauce.
6. Step 6: Serve the fried catfish hot with the spiced remoulade sauce on the side for dipping.