Pan-Seared Catfish with Cajun Butter and Lemon Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 fillets (6 oz each) 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.

Prep: 10 min Cook: 25 min Serves 4 Southern cuisine 420 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.

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.

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