Pan-Seared Catfish with Creamy Cajun Remoulade and Corn Salad
Golden pan-seared catfish fillets served alongside a zesty Cajun remoulade and a fresh corn and tomato salad to balance the spice. This american-inspired seafood ready in about 30 minutes pairs fillets, 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 fillets, 6 oz each catfish fillets
- 2 tsp cajun seasoning
- 3 tbsp olive oil
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 2 tbsp chopped fresh parsley
- 1 cup (about 2 ears) fresh corn kernels
- 1 cup halved cherry tomatoes
- 1/2 cup diced red bell pepper
- 1/4 cup finely diced red onion
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tsp Cajun seasoning.
- Step 2: 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, reaching an internal temperature of 145°F.
- Step 3: In a bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and 2 tbsp chopped fresh parsley until smooth to make the Cajun remoulade.
- Step 4: In a separate bowl, combine 1 cup fresh corn kernels, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 1/4 cup finely diced red onion. Toss with 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper for a refreshing salad.
- Step 5: Serve the catfish fillets topped with a generous dollop of Cajun remoulade alongside the vibrant corn salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Catfish with Creamy Cajun Remoulade and Corn Salad take to make?
Total time is about 30 minutes (15 min prep + 15 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 Creamy Cajun Remoulade and Corn Salad?
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 cajun seasoning from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Creamy Cajun Remoulade and Corn Salad?
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 Creamy Cajun Remoulade and Corn Salad 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 Creamy Cajun Remoulade and Corn Salad?
American 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.
