Pan-Seared Catfish with Cajun Butter and Herb Rice

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

Delicate catfish fillets pan-seared to golden perfection, topped with a rich Cajun-spiced butter and served alongside fluffy herb-infused rice. This Southern US-inspired seafood recipe, ready in about 40 minutes, pairs catfish fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 30 min Serves 4 Southern US cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine the rice with 2 cups chicken broth, bring to a boil, then cover and reduce heat to low. Simmer for 18 minutes until rice is tender and liquid absorbed. Fluff with a fork and stir in 2 tbsp chopped fresh parsley.
  2. Step 2: Meanwhile, pat dry 4 catfish fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/4 tsp cayenne pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add catfish fillets and cook for 4 minutes per side until golden and cooked through. Remove fish and keep warm.
  4. Step 4: In the same skillet, reduce heat to medium and add 4 tbsp unsalted butter and 2 minced garlic cloves. Cook, stirring, for 1-2 minutes until butter melts and garlic is fragrant.
  5. Step 5: Stir in 1 tbsp lemon juice and 1 tbsp chopped parsley into the butter sauce. Pour the Cajun butter over the catfish fillets.
  6. Step 6: Serve the catfish alongside the parsley herb rice, spooning extra butter sauce on top.

Frequently asked questions

How long does Pan-Seared Catfish with Cajun Butter and Herb Rice take to make?

Total time is about 40 minutes (10 min prep + 30 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 Catfish with Cajun Butter and Herb Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Catfish with Cajun Butter and Herb Rice?

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 Catfish with Cajun Butter and Herb Rice 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 Catfish with Cajun Butter and Herb Rice?

Southern US 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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