Pan-Seared Cajun Catfish with Zesty Citrus Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

This dish features tender catfish fillets seasoned with bold Cajun spices, pan-seared to a golden finish, served alongside a crisp, tangy citrus slaw for a refreshing contrast. This Southern American-inspired seafood recipe, ready in about 25 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 320 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 (6 oz each) catfish fillets
• 2 tbsp cajun seasoning
• 3 tbsp olive oil
• 2 cups, thinly sliced green cabbage
• 1 medium, julienned carrot
• 1 small, thinly sliced red bell pepper
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lemon juice
• 2 tbsp mayonnaise
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat dry 4 catfish fillets (6 oz each) and season evenly on both sides with 2 tbsp Cajun seasoning.
2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes. Add the catfish fillets and cook without moving for 4 minutes until the edges are crispy and golden.
3. Step 3: Flip the fillets carefully and cook for an additional 3-4 minutes until opaque and flaky when tested with a fork, then remove from heat and keep warm.
4. Step 4: In a large bowl, combine 2 cups thinly sliced green cabbage, 1 medium julienned carrot, and 1 small thinly sliced red bell pepper.
5. Step 5: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp lemon juice, 2 tbsp mayonnaise, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
6. Step 6: Pour the dressing over the cabbage mixture and toss thoroughly until all vegetables are coated and the slaw is vibrant and fresh.
7. Step 7: Plate the catfish fillets alongside a generous helping of the citrus slaw, then garnish with 2 tbsp chopped fresh parsley for a bright finishing touch.