Pan-Seared Catfish with Cajun-Spiced Corn and Grits

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Southern-inspired dish featuring tender pan-seared catfish fillets served over creamy cheddar grits and spicy Cajun corn. This southern-inspired seafood ready in about 30 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 450 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 cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in 1 cup of quick-cooking grits and 1/2 tsp salt, reduce heat to low and simmer, stirring frequently, for 5 minutes until thickened.
  2. Step 2: Remove grits from heat and stir in 2 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese until melted and creamy; cover and keep warm.
  3. Step 3: In a medium skillet, heat 2 tbsp olive oil over medium-high heat. Pat dry 4 catfish fillets and season both sides with 2 tbsp Cajun seasoning, 1 tsp garlic powder, salt, and black pepper.
  4. Step 4: Place the catfish fillets in the skillet and cook for 4 minutes per side until golden brown and cooked through; remove and keep warm.
  5. Step 5: In the same skillet, add 1 tbsp olive oil and 1 cup yellow corn kernels, sautéing over medium heat for 3-4 minutes until tender and slightly caramelized; season with salt and pepper.
  6. Step 6: To serve, spoon the cheddar grits onto plates, top with the Cajun-spiced catfish fillets and sautéed corn, then garnish with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Pan-Seared Catfish with Cajun-Spiced Corn and Grits take to make?

Total time is about 30 minutes (10 min prep + 20 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-Spiced Corn and Grits?

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-Spiced Corn and Grits?

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-Spiced Corn and Grits 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-Spiced Corn and Grits?

Southern 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.

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