Pan-Seared Catfish with Cajun Butter Sauce and Roasted Corn Salad

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

Tender pan-seared catfish fillets topped with a zesty Cajun butter sauce, paired with a smoky roasted corn and tomato salad that highlights Southern flavors. This southern american-inspired seafood ready in about 40 minutes blends (6 oz each) catfish fillets, cajun seasoning, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Serves 4 Southern American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 4 catfish fillets with 2 tbsp Cajun seasoning evenly on both sides and set aside.
  2. Step 2: Preheat oven to 425°F and toss 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1 small diced red bell pepper, 2 sliced green onions, 1 tsp salt, and 1/2 tsp black pepper with 1 tbsp olive oil. Spread on baking sheet and roast for 15 minutes until vegetables are tender and slightly charred.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and sear for 4 minutes per side until golden and cooked through. Remove and keep warm.
  4. Step 4: In the same skillet, reduce heat to medium and melt 4 tbsp unsalted butter with 3 minced garlic cloves, stirring for 1 minute until fragrant. Add 2 tbsp lemon juice and 2 tbsp chopped fresh parsley, stirring to combine.
  5. Step 5: Plate the catfish fillets, spoon Cajun butter sauce over each, and serve alongside the roasted corn salad.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Catfish with Cajun Butter Sauce and Roasted Corn Salad?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

Southern American 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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