Pan-Seared Catfish with Cajun-Spiced Corn and Herb Butter

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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 drafted and published.

A Southern-inspired dish featuring tender pan-seared catfish seasoned with Cajun spices, paired with buttery corn accented by fresh herbs. This Southern-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 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.

Prep: 10 min Cook: 15 min Serves 4 Southern cuisine 350 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp cajun seasoning
3 tbsp olive oil
2 cups fresh corn kernels
4 tbsp unsalted butter
2 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp salt
1/2 tsp black pepper
4 lemon wedges

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Instructions

Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and sear for 4 minutes on the first side without moving, until golden brown and edges are crispy.
Step 3: Flip the fillets carefully and cook for another 3-4 minutes until the fish flakes easily with a fork. Remove from skillet and keep warm.
Step 4: In the same skillet, reduce heat to medium and add 4 tbsp unsalted butter. Once melted and foaming, add 2 cups fresh corn kernels, 2 tbsp chopped fresh parsley, and 1 tsp chopped fresh thyme.
Step 5: Sauté the corn in the herb butter for 5 minutes, stirring occasionally, until the kernels are tender and slightly caramelized.
Step 6: Plate the catfish fillets over the sautéed corn, garnish with lemon wedges, and serve immediately for a bright, flavorful finish.