Cajun Catfish Cakes with Remoulade

There’s something wonderfully nostalgic about fried catfish. Every time I make it, I’m reminded of the weekend evenings at home when my family gathered around the table a little earlier than usual because the smell of hot oil and seasoned cornmeal made everyone impatient. Catfish has that kind of charm — simple, affordable, and deeply comforting. And when you pair it with a spicy remoulade that wakes up every bite? You get a meal that disappears faster than you can fry the next batch.

This version stays true to those classic Southern flavours but with enough flexibility to make it weeknight-friendly. The fish fries up beautifully golden and crisp, the inside stays tender and flaky, and the remoulade brings a bold, creamy kick that makes the whole plate sing.

Why You’ll Love This Catfish

A flavour that feels like home

Fried catfish has a familiar warmth to it — crunchy coating, soft fish inside, and the smell that makes everyone peek into the kitchen asking, “Is it ready yet?”

Budget-friendly, but still feels special

Catfish is one of the most economical fishes you can buy, and with a few pantry staples you can turn it into a meal that easily feeds a family without stretching your grocery bill.

A remoulade that brings everything together

The sauce is creamy, bright, and just spicy enough to cut through the richness of the fried fish. It’s the kind of dip you might end up putting on everything else on the plate.

Great for fillets or nuggets

If you’ve got younger eaters at home, or just love snackable bites, cutting the fish into smaller nuggets works beautifully.

Ingredients

For the Catfish

• 4–6 catfish fillets (use more if your fillets are on the smaller side)

• 1 cup buttermilk

• 1 tablespoon pickle juice

• 1 cup cornmeal

• ½ cup flour

• Seasonings: salt, pepper, Creole-style seasoning

• Canola or vegetable oil for frying

For the Spicy Remoulade

• Mayonnaise

• Creole seasoning

• Prepared horseradish

• Dijon mustard

• Hot sauce

• Relish

• Paprika

• Lemon juice

How to Make Fried Catfish

Prep the coating

Mix the buttermilk and pickle juice in one shallow dish. In another, combine the cornmeal, flour, and seasonings.

Dredge the fish

Pat the fillets dry — a key step for crispness. Dip each fillet in the buttermilk, then coat generously in the cornmeal mixture.

Heat the oil

Use a deep pot and warm a few inches of neutral oil to 375°F. I like to keep a wire rack nearby so the finished fish stays crisp while draining.

Fry the catfish

Cook two fillets at a time so the temperature doesn’t drop. Fry for about 7 minutes, turning halfway, until the crust becomes golden and crisp. Set the fillets on the wire rack and repeat with the remaining fish.

How to Make Spicy Remoulade

This part is incredibly simple but adds so much character to the meal.

Add all ingredients to a blender or food processor and blend briefly until smooth. Taste and adjust the heat to your liking — I prefer mine with a bright kick, but you can make it milder if you’re serving a mixed crowd.

Tips and Tricks

• No buttermilk? Make a quick version by stirring lemon juice into regular milk and letting it sit for a few minutes.

• Worried about muddiness? Wild-caught catfish benefits from a one-hour soak in milk to reduce strong flavours.

• Spice level control: Start with smaller amounts of horseradish and hot sauce, then adjust as needed.

• Air-fryer option: Coat as usual, spray generously with oil, air-fry at 400°F, flip, and cook again until crisp.

Serving Suggestions

I love keeping the sides simple so the fish gets the spotlight. A warm batch of yellow rice works wonderfully, and lemon wedges add brightness to each bite. You could also serve it with coleslaw, sautéed vegetables, cornbread, or even pile the fish into a po’ boy roll with extra remoulade.

If I’m feeding a group, I often cut some fillets into nuggets — they fry up faster and pair beautifully with small bowls of sauce.

Storage

• Fridge: Store leftovers in an airtight container for up to 2 days.

• Reheat: Use an air fryer or oven to revive crispness.

• Freezing: Fried breading softens after freezing, so I usually don’t freeze it unless absolutely necessary.

FAQs

What oil should I use?

Neutral oils like canola or vegetable oil are best for frying because they heat well and don’t overpower the fish.

Do I need to soak catfish before frying?

Only if your fillets are wild-caught. Soaking helps tame stronger flavours. Farm-raised catfish usually doesn’t need this step.

Can I make the remoulade ahead of time?

Yes — and it actually tastes better after a night in the fridge. It keeps for up to a week.

What’s the difference between mayo and remoulade?

Mayonnaise is the base, but remoulade adds spices, mustard, relish, and heat, giving it more complexity and tang.

Continue to Content

Yield: 4

Cajun Catfish Cakes with Remoulade

Print

Crispy golden catfish fillets with a bold Cajun crust, finished with a cool and spicy remoulade.

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Ingredients

For the Fried Catfish

• 1 cup buttermilk
• 1 pound catfish fillets (about 4)
• ¾ cup all-purpose flour
• ¼ cup pickle juice or white vinegar
• ¾ cup yellow cornmeal
• 1 tablespoon cornstarch
• 1 tablespoon Creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving
• Canola or vegetable oil for frying

For the Spicy Remoulade

• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon dill relish
• 2 teaspoons prepared horseradish
• 2 teaspoons paprika
• 2 teaspoons hot sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ½ tablespoon Creole seasoning

Instructions

1. Pour oil into a Dutch oven to a depth of about three inches and heat it to 375°F. Place a wire rack over a baking sheet to catch the fried fillets later.
2. Set up two shallow bowls. In the first, mix the buttermilk with pickle juice. In the second, combine the cornmeal, flour, cornstarch, Creole seasoning, onion powder, pepper, salt, and cayenne.
3. Pat the catfish dry so the coating sticks well. Dip each fillet in the buttermilk, then press both sides into the cornmeal mixture to form an even crust.
4. Lower the fillets gently into the hot oil and fry for about seven minutes, turning halfway through. Avoid crowding the pot—cook one or two at a time. Transfer the cooked fillets to the wire rack and keep them warm in the oven if needed.
5. To make the remoulade, blend all the sauce ingredients together until smooth. Spoon into a small dish for serving.
6. Finish the catfish with a squeeze of lemon and a sprinkle of parsley. Serve warm with the spicy remoulade.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1189Total Fat 93gSaturated Fat 40gUnsaturated Fat 53gCholesterol 227mgSodium 2763mgCarbohydrates 52gFiber 5gSugar 4gProtein 38g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This fried catfish with spicy remoulade is one of those meals that feels both comforting and exciting — familiar Southern crunch paired with a sauce that wakes everything up. Whether you serve it as fillets with rice or make fun little nuggets for dipping, this dish brings everyone to the table quickly. And just like the meals many of us grew up with, it’s the kind of recipe you’ll find yourself returning to whenever you need something satisfying but still easy enough for a weeknight. Enjoy every crispy bite.

Also try these Catfish recipes:-

• Cajun Catfish Pecan Meuniere
• Marinated Catfish Fillets
• Catfish Head Stew