Pan-Seared Catfish with Cajun Butter and Roasted Corn Salad

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

This dish features tender pan-seared catfish fillets topped with a spicy Cajun butter, served alongside a roasted corn and bell pepper salad for a Southern-inspired seafood meal. This southern-inspired seafood ready in about 35 minutes pairs fillets (6 oz each) catfish fillets, unsalted butter, Cajun seasoning 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: 20 min Serves 4 Southern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 cup fresh corn kernels, 1 diced red bell pepper, 1 diced green bell pepper, and 1/4 cup finely chopped red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until the corn is lightly charred and tender.
  2. Step 2: While vegetables roast, pat dry 4 catfish fillets (6 oz each) and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 2 tsp Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add seasoned catfish fillets to the skillet and cook for 4 minutes on each side until golden brown and cooked through, with an internal temperature of 145°F. Remove from skillet and keep warm.
  4. Step 4: Reduce heat to medium, add 4 tbsp unsalted butter to the skillet and let it melt. Stir in remaining 1 tsp Cajun seasoning and cook for 1 minute until fragrant and slightly thickened.
  5. Step 5: In a bowl, combine the roasted corn and pepper mixture with 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Adjust seasoning with salt and pepper to taste.
  6. Step 6: Serve each catfish fillet drizzled with the Cajun butter alongside a generous scoop of the roasted corn salad.

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Frequently asked questions

How long does Pan-Seared Catfish with Cajun Butter and Roasted Corn Salad take to make?

Total time is about 35 minutes (15 min prep + 20 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 Roasted Corn Salad?

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 unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Cajun Butter and Roasted Corn Salad?

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 Roasted Corn Salad 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 Roasted Corn Salad?

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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