Blackened Cajun-Spiced Catfish with Roasted Corn Salad

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

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 ready in about 35 minutes pairs fillets (6 oz each) 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the blackened catfish fillets topped with the roasted corn salad for a smoky, fresh contrast.

Frequently asked questions

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

Total time is about 35 minutes (15 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 Blackened Cajun-Spiced Catfish with Roasted Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.

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

Southern 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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