Pan-Seared Cajun Catfish with Southern Corn Maque Choux

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

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.

Prep: 15 min Cook: 20 min Serves 4 Southern U.S. cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Cajun Catfish with Southern Corn Maque Choux 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 Pan-Seared Cajun Catfish with Southern Corn Maque Choux?

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-Seared Cajun Catfish with Southern Corn Maque Choux?

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-Seared Cajun Catfish with Southern Corn Maque Choux 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-Seared Cajun Catfish with Southern Corn Maque Choux?

Southern U.S. 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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