Pan-Seared Catfish with Cajun Corn Salad

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared catfish fillets served alongside a vibrant Cajun-spiced corn and bell pepper salad. This Southern American-inspired seafood recipe, ready in about 27 minutes, pairs catfish fillets, olive oil, 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: 12 min Serves 4 Southern American cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
3 tbsp olive oil
2 tsp Cajun seasoning
1 tsp salt
1/2 tsp black pepper
2 cups (from about 3 ears) fresh corn kernels
1 medium, diced red bell pepper
1 medium, diced green bell pepper
1/4 cup, finely chopped red onion
2 tbsp, freshly squeezed lime juice
1/4 cup chopped cilantro
2 tbsp mayonnaise
1/2 tsp smoked paprika

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Instructions

Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the catfish fillets. Cook for 4-5 minutes per side until the fish is golden brown and flakes easily with a fork.
Step 3: While the fish cooks, combine 2 cups fresh corn kernels, 1 diced red bell pepper, 1 diced green bell pepper, and 1/4 cup finely chopped red onion in a mixing bowl.
Step 4: Stir in 2 tbsp mayonnaise, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1/2 tsp smoked paprika into the corn mixture until well combined.
Step 5: Serve the pan-seared catfish hot with a generous scoop of the Cajun corn salad on the side.