Pan-Seared Catfish with Cajun Spice and Creamy Corn Maque Choux

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Southern-style catfish fillets pan-seared with a bold Cajun spice blend, served alongside a creamy, smoky corn maque choux with peppers and onions. This Southern United States-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
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 2 cups fresh corn kernels
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 cloves, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 4 catfish fillets dry with paper towels and sprinkle evenly with 2 tbsp Cajun seasoning on both sides. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned catfish fillets and cook for 4-5 minutes per side, until the fish is golden brown and flakes easily with a fork. Remove from skillet and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter. When butter melts, add 1 medium diced yellow onion, 1 medium diced red bell pepper, and 2 cloves minced garlic. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 2 cups fresh corn kernels, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 3 minutes, then pour in 1/4 cup heavy cream and simmer gently until the sauce thickens slightly and coats the vegetables, about 2 minutes.
5. Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley, and spoon the creamy corn maque choux next to the catfish fillets. Serve immediately.