Pan-Seared Catfish with Smoked Paprika and Tomato Salsa

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

A Mississippi-inspired dish featuring tender catfish fillets with a smoky spice crust, served atop a vibrant tomato salsa for a bright, balanced meal. This southern-inspired seafood ready in about 25 minutes blends (6 oz each) catfish fillets, smoked paprika, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 10 min Serves 4 Southern cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 catfish fillets (6 oz each) dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp smoked paprika.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place seasoned catfish fillets in the skillet and cook for 4 minutes per side until golden brown and flaky.
  4. Step 4: While catfish cooks, combine 1/4 cup finely diced red onion, 1 cup halved cherry tomatoes, 2 tbsp chopped cilantro, and 1/2 lime juiced in a small bowl.
  5. Step 5: Remove catfish from skillet, let rest for 2 minutes, and serve immediately with tomato salsa spooned over the top.

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Frequently asked questions

How long does Pan-Seared Catfish with Smoked Paprika and Tomato Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Catfish with Smoked Paprika and Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Catfish with Smoked Paprika and Tomato Salsa?

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 Smoked Paprika and Tomato Salsa 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 Smoked Paprika and Tomato Salsa?

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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