Pan-Seared Catfish with Cajun Spice and Braised Okra

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender catfish fillets seasoned with Cajun spices and pan-seared to a golden crust, served alongside slow-braised okra simmered in a savory tomato broth. This Southern-inspired seafood recipe, ready in about 40 minutes, pairs catfish fillets, Cajun seasoning, vegetable oil 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.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 2 tbsp Cajun seasoning
• 3 tbsp vegetable oil
• 12 oz, sliced into 1/2-inch pieces okra pods
• 1 cup diced tomatoes
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 cup chicken broth
• 4 lemon wedges
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, then remove and keep warm.
3. Step 3: In the same skillet, add 1 diced medium yellow onion and sauté for 3 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Stir in 12 oz sliced okra and 1 cup diced tomatoes. Pour in 1 cup chicken broth, bring to a simmer, and cook uncovered for 12-15 minutes until the okra is tender and the sauce thickens slightly.
5. Step 5: Adjust seasoning with salt and pepper if needed. Serve the catfish over the braised okra, sprinkle with 2 tbsp chopped fresh parsley, and garnish with 4 lemon wedges.