Pan-Seared Catfish with Cajun Butter and Roasted Corn Salsa

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

A Southern-inspired seafood dish featuring tender catfish fillets pan-seared with Cajun spices, topped with a vibrant roasted corn salsa and a rich, buttery sauce. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning, pressing gently to adhere.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add the fillets and cook for 4 minutes per side until the edges are golden and fish flakes easily; transfer to a warm plate.
  3. Step 3: In the same skillet, reduce heat to medium, add 4 tbsp butter and 3 minced garlic cloves; sauté for 1 minute until fragrant and butter begins to brown slightly.
  4. Step 4: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro, then spoon the Cajun butter sauce over the cooked catfish fillets.
  5. Step 5: Meanwhile, preheat a separate pan over medium-high heat. Add 1 cup corn kernels, 1/2 diced red bell pepper, 1/4 cup diced red onion, and 1 minced jalapeño; sauté for 5 minutes until vegetables are tender and slightly charred.
  6. Step 6: Season the roasted corn salsa with salt and black pepper to taste, then serve atop or alongside the catfish for a bright, smoky contrast.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Salsa?

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 Roasted Corn Salsa?

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 Salsa 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 Salsa?

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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