Pan-Seared Catfish with Cajun Spice and Creamy Jalapeño Slaw
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 ready in about 25 minutes pairs (6 oz each) 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
Instructions
- Step 1: Pat dry 4 catfish fillets with paper towels. Rub each fillet evenly with 2 tbsp Cajun seasoning, coating all sides.
- 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.
- 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.
- 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.
- Step 5: Pour dressing over cabbage mixture and toss until slaw is evenly coated and creamy.
- Step 6: Serve the pan-seared catfish topped with a generous scoop of creamy jalapeño slaw while warm.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Catfish with Cajun Spice and Creamy Jalapeño Slaw take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Catfish with Cajun Spice and Creamy Jalapeño Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Cajun Spice and Creamy Jalapeño Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Catfish with Cajun Spice and Creamy Jalapeño Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Catfish with Cajun Spice and Creamy Jalapeño Slaw?
Southern US seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
