Pan-Seared Catfish with Cajun Spice and Creamed Corn

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

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 developed and reviewed.

Tender catfish fillets pan-seared with a smoky Cajun spice blend served alongside rich, creamy southern-style corn. This Southern United States-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 380 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: 10 min Cook: 20 min Serves 4 Southern United States cuisine 380 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp Cajun seasoning
3 tbsp olive oil
2 tbsp butter
2 cups frozen corn kernels
1/2 cup heavy cream
2 cloves, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: Pat dry 4 catfish fillets and season evenly with 2 tbsp Cajun seasoning on both sides.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place catfish fillets skin-side down and sear for 4 minutes without moving until edges are crispy and golden.
Step 3: Flip the fillets and add 2 tbsp butter to the pan, spooning melted butter over the fish as it cooks for another 3 minutes until opaque and cooked through.
Step 4: Remove catfish and keep warm. In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 5: Stir in 2 cups frozen corn kernels and 1/2 cup heavy cream, cooking over medium heat for 5 minutes until the sauce thickens and coats the corn.
Step 6: Season creamed corn with 1 tsp salt and 1/2 tsp black pepper, then sprinkle 2 tbsp chopped fresh parsley over both catfish and corn before serving.