Soul Food Fried Catfish Remoulade (Printable)

Crispy golden catfish fillets with Southern spices served alongside zesty remoulade sauce.

# What You'll Need:

→ Catfish Coating

01 - 4 catfish fillets, 6 ounces each
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil for frying

→ Remoulade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 2 teaspoons hot sauce
17 - 2 teaspoons sweet pickle relish
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, minced
20 - 2 teaspoons smoked paprika
21 - 1 tablespoon fresh parsley, chopped
22 - Salt and black pepper to taste

# Directions:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Add catfish fillets and marinate for at least 15 minutes.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
03 - Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish fillets from marinade, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure even coating.
05 - Fry fillets in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and parsley in a mixing bowl. Season with salt and pepper to taste.
07 - Arrange fried catfish fillets on serving plates and serve hot with remoulade sauce on the side.

# Expert Hints:

01 -
  • The cornmeal coating gets impossibly crispy while the fish stays tender and flaky inside, which is harder to pull off than it sounds.
  • Homemade remoulade means you control the heat and tang, making it taste nothing like store-bought versions.
  • This comes together in under an hour from start to finish, making it perfect for weeknight entertaining or when you want something special without the stress.
02 -
  • Oil temperature matters more than anything else—too hot and your coating burns while the inside stays raw, too cool and you get greasy soggy fish that feels like failure.
  • Double-dipping the fillets before frying creates an extra crunchy exterior that people will comment on, and the second pass of buttermilk and cornmeal actually transforms the texture.
03 -
  • Keep a slotted spoon nearby while frying so you can turn fillets confidently without jabbing at them—touching them too much makes the coating break.
  • If your remoulade seems too thick after chilling overnight, thin it slightly with a teaspoon of fresh lemon juice or water until it reaches the consistency you want.
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