Pan-Seared Catfish with Cajun Butter and Lemon Rice
A Southern-inspired dish featuring tender pan-seared catfish fillets topped with a zesty Cajun butter, served alongside fluffy lemon-infused rice. This southern-inspired seafood ready in about 35 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 420 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
- 2 tbsp Cajun seasoning
- 4 tbsp unsalted butter
- 3 cloves, minced garlic cloves
- 2 tbsp fresh lemon juice
- 1 cup long-grain white rice
- 2 cups water
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 2 cups water, 1 tsp salt, and 1 tbsp olive oil. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until rice is tender and water absorbed. Remove from heat and fluff with a fork.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning and 1/2 tsp black pepper. Place fillets in skillet and sear for 4-5 minutes per side until golden brown and cooked through, flipping carefully.
- Step 3: In a small saucepan over low heat, melt 4 tbsp unsalted butter. Add 3 minced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Stir in 2 tbsp fresh lemon juice and remove from heat.
- Step 4: Transfer cooked catfish to plates, drizzle each fillet with the Cajun garlic lemon butter. Serve alongside the lemon rice, garnishing with 2 tbsp chopped fresh parsley for brightness.
Frequently asked questions
How long does Pan-Seared Catfish with Cajun Butter and Lemon Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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 Lemon 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 Lemon 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 Lemon 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 Lemon Rice?
Southern 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.
