Pan-Seared Cajun Catfish with Spicy Corn Maque Choux

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

Crispy pan-seared catfish seasoned with Cajun spices paired with a savory, slightly spicy corn and bell pepper sauté inspired by Louisiana’s regional flavors. This american-inspired seafood ready in about 30 minutes pairs (6 oz each) catfish fillets, olive oil, Cajun seasoning 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: 10 min Cook: 20 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish fillets and season both sides with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Set aside.
  2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes per side until golden brown and cooked through with crispy edges. Remove from skillet and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil plus 2 tbsp butter. Add 1 diced onion, 1 diced red bell pepper, 1 diced green bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
  4. Step 4: Stir in 2 cups yellow corn kernels and 1/4 tsp cayenne pepper; cook for another 4 minutes until the corn is tender and slightly caramelized.
  5. Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley, and season with salt to taste. Serve the catfish atop the spicy corn maque choux with lemon wedges on the side.

Frequently asked questions

How long does Pan-Seared Cajun Catfish with Spicy Corn Maque Choux take to make?

Total time is about 30 minutes (10 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 Spicy 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 (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Pan-Seared Cajun Catfish with Spicy 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 Spicy 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 Spicy Corn Maque Choux?

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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