Pan-Fried Catfish with Cajun Spice and Lemon Aioli

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

Tender catfish fillets seasoned with Cajun spices, pan-fried to golden perfection, and served with a tangy lemon aioli for dipping. This Southern American-inspired seafood recipe, ready in about 22 minutes, pairs catfish fillets, Cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 12 min Serves 4 Southern American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish fillets (about 6 oz each) with paper towels, then rub evenly with 2 tbsp Cajun seasoning.
  2. Step 2: Place 1/2 cup all-purpose flour in a shallow dish and dredge each seasoned fillet, shaking off excess flour.
  3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
  4. Step 4: Add the catfish fillets carefully and cook for 4-5 minutes per side, flipping once, until the crust is golden brown and fish flakes easily with a fork.
  5. Step 5: While fish cooks, whisk together 1/2 cup mayonnaise, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper in a small bowl until smooth and tangy.
  6. Step 6: Serve the pan-fried catfish hot with lemon aioli on the side for dipping.

Frequently asked questions

How long does Pan-Fried Catfish with Cajun Spice and Lemon Aioli take to make?

Total time is about 22 minutes (10 min prep + 12 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 Pan-Fried Catfish with Cajun Spice and Lemon Aioli?

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 Pan-Fried Catfish with Cajun Spice and Lemon Aioli?

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 Pan-Fried Catfish with Cajun Spice and Lemon Aioli 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 Pan-Fried Catfish with Cajun Spice and Lemon Aioli?

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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