Pan-Seared Catfish with Cajun Spice and Creamy Jalapeño Slaw

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Crisp pan-seared catfish fillets dusted with Cajun seasoning paired with a creamy, zesty jalapeño slaw that balances spice and freshness. This Southern US-inspired seafood recipe, ready in about 25 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 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 (6 oz each) catfish fillets
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 3 cups thinly shredded green cabbage
• 1 cup thinly shredded red cabbage
• 1 medium, grated carrot
• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 2 tbsp finely chopped pickled jalapeño slices
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this fish with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 catfish fillets with paper towels. Rub each fillet evenly with 2 tbsp Cajun seasoning, coating all sides.
2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully add catfish fillets and cook for 4 minutes per side until golden brown and cooked through, with internal temperature at 145°F.
3. Step 3: While fish cooks, prepare slaw: In a large bowl, combine 3 cups thinly shredded green cabbage, 1 cup thinly shredded red cabbage, and 1 grated medium carrot.
4. Step 4: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp lime juice, 2 tbsp finely chopped pickled jalapeño slices, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until smooth.
5. Step 5: Pour dressing over cabbage mixture and toss until slaw is evenly coated and creamy.
6. Step 6: Serve the pan-seared catfish topped with a generous scoop of creamy jalapeño slaw while warm.