Blackened Cajun-Spiced Catfish with Roasted Corn Salad

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Cajun-spiced blackened catfish fillet served with a sweet and tangy roasted corn salad that balances smoky and fresh flavors. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, cajun seasoning, olive oil 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: 15 min Cook: 20 min Serves 4 Southern cuisine 350 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp cajun seasoning
3 tbsp olive oil
2 cups (from 3 ears) fresh corn kernels
1 medium, diced red bell pepper
1/4 cup, finely chopped red onion
2 tbsp lime juice
1/4 cup, chopped fresh cilantro
1 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Preheat a cast iron skillet over medium-high heat for 5 minutes until very hot. Pat dry 4 catfish fillets and rub both sides evenly with 2 tbsp cajun seasoning and 1/2 tsp salt.
Step 2: Add 2 tbsp olive oil to the skillet and carefully place the fillets in. Cook for 3-4 minutes on each side until blackened and cooked through, flipping gently.
Step 3: Meanwhile, preheat oven to 425°F. Toss 2 cups fresh corn kernels with 1 tbsp olive oil and 1/4 tsp salt, spread on a baking sheet and roast for 15 minutes until lightly charred.
Step 4: In a bowl, combine the roasted corn, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, and remaining 1/2 tsp salt and black pepper. Mix well.
Step 5: Serve the blackened catfish fillets topped with the roasted corn salad for a smoky, fresh contrast.