Southern Fried Catfish with Spiced Remoulade Sauce
Crisp fried catfish fillets paired with a tangy, spiced remoulade sauce perfect for dipping or drizzling. This southern american-inspired seafood ready in about 30 minutes blends cut into 4 pieces catfish fillets, cornmeal, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve the fried catfish hot with the spiced remoulade sauce on the side for dipping.
Frequently asked questions
How long does Southern Fried Catfish with Spiced Remoulade Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Southern Fried Catfish with Spiced Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Southern Fried Catfish with Spiced 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 Southern Fried Catfish with Spiced 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 Southern Fried Catfish with Spiced Remoulade Sauce?
Southern American 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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