Cornmeal-Crusted Pan-Seared Catfish with Tangy Remoulade

Cornmeal-Crusted Pan-Seared Catfish with Tangy Remoulade ingredients

• 0.75 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp caper
• 1 medium dill pickle
• 1 tbsp lemon juice
• 0.5 tsp hot sauce (e.g., Tabasco)
• 1 tbsp fresh parsley
• 1 tbsp fresh chives
• 4 6-oz catfish fillets
• 0.5 cup yellow cornmeal
• 0.25 cup all-purpose flour
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp cayenne pepper
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.75 cup canola or vegetable oil

Watch how to make Cornmeal-Crusted Pan-Seared Catfish with Tangy Remoulade

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Cornmeal-Crusted Pan-Seared Catfish with Tangy Remoulade

1. Prepare the Tangy Remoulade: In a small bowl, combine 3/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon chopped capers, 1 finely diced medium dill pickle, 1 tablespoon lemon juice, 1/2 teaspoon hot sauce, 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped fresh chives. Stir well to combine, then cover and refrigerate until ready to serve.
2. Prepare the Catfish: Pat the 4 (6-oz) catfish fillets thoroughly dry with paper towels. This helps the coating adhere and ensures a crispy finish.
3. In a shallow dish, whisk together 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
4. Dredge each catfish fillet in the cornmeal mixture, pressing gently to ensure it's evenly coated on all sides. Shake off any excess coating.
5. Heat 3/4 cup canola or vegetable oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering and a sprinkle of cornmeal sizzles immediately (about 350-375°F).
6. Carefully place 2 catfish fillets into the hot oil, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until the crust is golden brown and crispy and the fish flakes easily with a fork.
7. Transfer the cooked fillets to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining fillets.
8. Serve the hot, crispy cornmeal-crusted catfish immediately with a generous dollop of the chilled Tangy Remoulade.

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