Pan-Seared Catfish with Cajun Butter and Corn Maque Choux

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

This Southern-inspired pan-seared catfish features a spicy Cajun butter sauce paired with creamy, sautéed corn maque choux for a comforting, flavorful meal. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, salt, black pepper 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 fillets (6 oz each) catfish fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 3 cloves, minced garlic cloves
• 2 tbsp, chopped fresh parsley
• 1 tbsp fresh lemon juice
• 2 cups (about 3 ears) fresh corn kernels
• 1/2 cup, diced green bell pepper
• 1/2 cup, diced yellow onion
• 1/2 cup, diced celery stalks
• 1/3 cup heavy cream
• 1/2 tsp salt for maque choux
• 1/4 tsp black pepper for maque choux

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Instructions

1. Step 1: Pat dry 4 catfish fillets and season them evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/4 tsp cayenne pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets skin side down and cook for 4-5 minutes until the edges are crispy and golden, then flip and cook for another 3 minutes until cooked through. Remove fish and keep warm.
3. Step 3: In the same skillet, melt 4 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice, then drizzle this Cajun butter over the cooked catfish fillets.
4. Step 4: In another pan, melt 2 tbsp butter over medium heat. Add 2 cups fresh corn kernels, 1/2 cup diced green bell pepper, 1/2 cup diced yellow onion, and 1/2 cup diced celery. Sauté for 5-6 minutes until vegetables are tender and corn is golden.
5. Step 5: Stir in 1/3 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes until the sauce thickens and coats the vegetables, then serve alongside the catfish.