Pan-Seared Catfish with Cajun-Spiced Grits
Golden pan-seared catfish fillets served atop creamy grits seasoned with bold Cajun spices for a Southern-inspired dinner. This american southern-inspired seafood ready in about 40 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 420 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
- 4 cups water
- 1 cup stone-ground grits
- 1/2 cup shredded sharp cheddar cheese
- 3 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped green onions
Instructions
- Step 1: In a medium saucepan, bring 4 cups water to a boil. Stir in 1 cup stone-ground grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until thick and creamy.
- Step 2: Remove grits from heat and stir in 3 tbsp unsalted butter and 1/2 cup shredded sharp cheddar cheese until melted and smooth.
- Step 3: Pat 4 catfish fillets dry and season both sides evenly with 2 tbsp Cajun seasoning.
- Step 4: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through with opaque flesh.
- Step 5: Serve each catfish fillet over a bed of cheesy grits, garnished with 2 tbsp chopped green onions.
Frequently asked questions
How long does Pan-Seared Catfish with Cajun-Spiced Grits take to make?
Total time is about 40 minutes (10 min prep + 30 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 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 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 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 Grits?
American 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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