Pan-Seared Cajun Catfish with Spiced Corn Maque Choux

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Southern-inspired catfish dish featuring spicy Cajun seasoning and a classic Louisiana corn and pepper sauté. This southern-inspired seafood ready in about 35 minutes pairs about 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

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.

Equipment for this recipe

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Frequently asked questions

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

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 Pan-Seared Cajun Catfish with Spiced 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 Spiced 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 Spiced Corn Maque Choux?

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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