Pan-Seared Catfish with Garlic Butter and Cajun-Spiced Rice

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

Tender catfish fillets pan-seared to golden perfection served over a bed of fluffy Cajun-spiced rice with a garlic butter drizzle. This Southern American-inspired seafood recipe, ready in about 40 minutes, pairs catfish fillets, olive oil, unsalted butter 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.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves, minced garlic cloves
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp cajun seasoning
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp, chopped fresh parsley
• 4 lemon wedges

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

Instructions

1. Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups chicken broth, 1 tsp salt, and 1 tsp cajun seasoning to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed. Fluff with a fork and keep warm.
2. Step 2: Pat dry 4 catfish fillets with paper towels. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add catfish fillets to the skillet and cook for 4-5 minutes on the first side until the edges become crispy and golden brown. Flip carefully and cook another 3-4 minutes until the fish flakes easily with a fork.
4. Step 4: In a small saucepan, melt 4 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
5. Step 5: To serve, spoon the cajun-spiced rice onto plates, top with seared catfish fillets, and drizzle the garlic butter over the fish. Garnish with 2 tbsp chopped fresh parsley and serve with 4 lemon wedges for squeezing.