Pan-Seared Catfish with Cajun Spice and Corn Maque Choux

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A Southern-inspired dish featuring tender catfish fillets seasoned with Cajun spices, served alongside a buttery corn and bell pepper medley. This Southern-inspired seafood recipe, ready in about 35 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.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cups (fresh or frozen) yellow corn kernels
• 1 medium, diced into 1/2-inch pieces green bell pepper
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1/4 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Pat dry 4 catfish fillets and evenly coat both sides with 2 tbsp Cajun seasoning. Set aside.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add seasoned catfish fillets and cook for 4 minutes per side until golden brown and cooked through. Remove and keep warm.
3. Step 3: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter. Once melted, add 1 small finely chopped yellow onion, 3 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for 4-5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 2 cups yellow corn kernels and 1/4 cup chicken broth. Cook for 5 minutes, stirring occasionally, until the liquid reduces slightly and the corn is tender.
5. Step 5: Season the corn mixture with 1 tsp salt and 1/2 tsp black pepper. Serve the pan-seared catfish over the corn maque choux and garnish with 2 tbsp chopped fresh parsley.