Pan-Seared Catfish with Creole Mustard Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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.

Tender catfish fillets pan-seared to golden perfection, served with a tangy Creole mustard sauce that balances heat and acidity for a classic Louisiana-inspired meal. This Southern-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
1 1/2 tsp salt
1 tsp black pepper
1 tsp paprika
3 tbsp olive oil
2 tbsp unsalted butter
3 tbsp Creole mustard
2 tbsp lemon juice
2 garlic cloves, minced
2 tbsp chopped fresh parsley

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Instructions

Step 1: Pat dry 4 catfish fillets and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp paprika.
Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Once hot, add catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through.
Step 3: Remove catfish and set aside on a warmed plate. Lower heat to medium, add 2 tbsp unsalted butter to the skillet, then stir in 3 tbsp Creole mustard, 2 tbsp lemon juice, and 2 minced garlic cloves.
Step 4: Cook the sauce for 2 minutes, stirring constantly until it thickens slightly and becomes fragrant.
Step 5: Pour the sauce over the catfish fillets, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately.