Pan-Seared Catfish with Creole Mustard Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Cook the sauce for 2 minutes, stirring constantly until it thickens slightly and becomes fragrant.
  5. Step 5: Pour the sauce over the catfish fillets, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately.

Frequently asked questions

How long does Pan-Seared Catfish with Creole Mustard Sauce take to make?

Total time is about 25 minutes (10 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 Creole Mustard Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Catfish with Creole Mustard Sauce?

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 Creole Mustard Sauce 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 Creole Mustard Sauce?

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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