Pan-Seared Catfish with Spicy Cajun Butter and Roasted Corn Salad

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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.

Golden pan-seared catfish fillets topped with a zesty Cajun butter, paired with a smoky roasted corn salad. This Southern American-inspired seafood recipe, ready in about 40 minutes, pairs catfish fillets, cajun seasoning, unsalted butter 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.

Prep: 15 min Cook: 25 min Serves 4 Southern American cuisine 420 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
2 tbsp cajun seasoning
4 tbsp unsalted butter
2 minced garlic cloves
2 tbsp chopped fresh parsley
3 ears corn on the cob
1 small diced red bell pepper
1 tbsp lime juice
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Husk 3 ears of corn and place them on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Roast for 20 minutes, turning halfway, until kernels are slightly charred. Once cooled, cut the kernels off the cob.
Step 2: In a medium bowl, combine the roasted corn kernels, 1 small diced red bell pepper, 1 tbsp lime juice, 1 tbsp olive oil, and a pinch of salt. Toss and set aside.
Step 3: Pat dry 4 catfish fillets and season evenly on both sides with 2 tbsp Cajun seasoning.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through.
Step 5: In a small saucepan, melt 4 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 2 tbsp chopped fresh parsley and remove from heat.
Step 6: Plate the catfish fillets and spoon the spicy Cajun butter over the top. Serve alongside the roasted corn and red bell pepper salad.