Pan-Seared Catfish with Cajun Spiced Creamed Corn

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 developed and reviewed.

Delicate catfish fillets pan-seared to golden perfection, paired with creamy corn infused with a bold Cajun spice blend for a southern regional touch. This Southern American-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 380 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 American cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) catfish fillets
2 tbsp cajun seasoning
3 tbsp olive oil
2 tbsp unsalted butter
3 cups fresh or frozen corn kernels
1/2 cup heavy cream
2, minced garlic cloves
2, thinly sliced green onions
1 tsp salt
1/2 tsp black pepper
4, for serving lemon wedges

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and season evenly with 2 tbsp Cajun seasoning on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook 4-5 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil, 2 tbsp unsalted butter, and 2 minced garlic cloves. Sauté garlic for 30 seconds until fragrant.
Step 4: Add 3 cups corn kernels and cook, stirring occasionally, for 5 minutes until corn is tender.
Step 5: Pour in 1/2 cup heavy cream and stir to combine. Cook an additional 3 minutes until cream thickens and coats the corn. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 6: Stir in 2 thinly sliced green onions just before removing from heat. Serve catfish atop creamed corn with lemon wedges on the side.