Pan-Seared Cajun Catfish with Spiced Corn Maque Choux

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A Southern-inspired catfish dish featuring spicy Cajun seasoning and a classic Louisiana corn and pepper sauté. 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.

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, finely chopped onion
• 3 cloves, minced garlic cloves
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1/4 tsp cayenne pepper
• to taste salt
• to taste black pepper
• for serving lemon wedges

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

Instructions

1. Step 1: Pat dry 4 catfish fillets and season each evenly with 2 tbsp Cajun seasoning on both sides. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the catfish fillets in the pan and sear for 4-5 minutes per side until the exterior is crisp and the fish flakes easily with a fork. Remove from skillet and keep warm.
3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil and 2 tbsp unsalted butter. Once melted, add 1 small finely chopped onion, 1 diced green bell pepper, 1 diced red bell pepper, and sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 3 minced garlic cloves, 2 cups yellow corn kernels, 1 tsp fresh thyme leaves, and 1/4 tsp cayenne pepper. Cook for another 5 minutes, stirring occasionally, until the corn is tender and the mixture is slightly caramelized.
5. Step 5: Season the corn mixture with salt and black pepper to taste. Spoon the spiced corn maque choux onto plates, top with the seared catfish, and serve with lemon wedges for squeezing.