Baked Cajun-Spiced Catfish with Roasted Sweet Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm catfish fillets seasoned with bold Cajun spices and baked to perfection, paired with a sweet corn salad that balances heat and freshness. This Southern American-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, olive oil, cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 20 min Serves 4 Southern American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Step 2: In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper; rub this spice blend evenly over 4 catfish fillets.
  3. Step 3: Drizzle 3 tbsp olive oil over the fillets and place them on the prepared baking sheet; bake for 12-15 minutes until the catfish is opaque and flakes easily with a fork.
  4. Step 4: Meanwhile, shuck 2 ears of corn and roast them over medium-high heat on a grill pan or skillet, turning frequently, for 8 minutes until lightly charred; then let cool and cut kernels off the cob.
  5. Step 5: In a bowl, combine the roasted corn kernels, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 minced small jalapeño, 1 tbsp olive oil, 1 tsp honey, 1 tbsp fresh lime juice, and 1/4 tsp salt; toss gently.
  6. Step 6: Serve the baked Cajun catfish fillets topped with the roasted sweet corn salad for a vibrant balance of smoky heat and sweetness.

Frequently asked questions

How long does Baked Cajun-Spiced Catfish with Roasted Sweet Corn Salad take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cajun-Spiced Catfish with Roasted Sweet Corn Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Cajun-Spiced Catfish with Roasted Sweet Corn Salad?

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 Baked Cajun-Spiced Catfish with Roasted Sweet Corn Salad 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 Baked Cajun-Spiced Catfish with Roasted Sweet Corn Salad?

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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