Pan-Seared Catfish with Cajun Butter and Corn Relish

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Southern-inspired seafood dish featuring crispy pan-seared catfish fillets topped with a zesty Cajun butter and served alongside a fresh corn and tomato relish. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, cajun seasoning, unsalted butter 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.

Prep: 15 min Cook: 15 min Serves 4 Southern cuisine 320 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
2 tbsp cajun seasoning
4 tbsp unsalted butter
2 tbsp olive oil
1 cup fresh corn kernels
1 cup, halved cherry tomatoes
1/2 cup, diced red bell pepper
2 tbsp, chopped fresh parsley
1 tbsp fresh lemon juice
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning, pressing gently to adhere.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, flipping carefully.
Step 3: While the fish cooks, combine 1 cup fresh corn kernels, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 2 tbsp chopped fresh parsley, and 1 tbsp fresh lemon juice in a bowl; season with salt and black pepper to taste.
Step 4: Remove the catfish from the skillet and reduce heat to medium-low. Add 4 tbsp unsalted butter to the skillet, stirring until melted and bubbling, then spoon the Cajun butter over the fillets.
Step 5: Serve each catfish fillet topped with the warm Cajun butter alongside a generous scoop of the fresh corn and tomato relish.