Pan-Seared Cajun Catfish with Southern Corn Maque Choux

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A regional Southern U.S. dish featuring spicy pan-seared catfish paired with a creamy, sweet corn and pepper sauté. This Southern U.S.-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 380 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.

Ingredients

• 4 pieces, about 6 oz each catfish fillets
• 2 tbsp cajun seasoning
• 3 tbsp olive oil
• 2 cups (fresh or frozen) yellow corn kernels
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 1 small, diced yellow onion
• 3 cloves, minced garlic cloves
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 4 catfish fillets dry and season both sides evenly with 2 tbsp Cajun seasoning.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4 minutes on each side until golden brown and cooked through; remove and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp butter. Once melted, add 2 cups yellow corn kernels, 1 diced green bell pepper, 1 diced red bell pepper, and 1 diced small yellow onion. Sauté for 5 minutes until vegetables soften.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes until the sauce thickens and coats the vegetables.
6. Step 6: Sprinkle 2 tbsp chopped fresh parsley over the vegetables and serve alongside the catfish fillets.