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

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

Golden pan-seared catfish fillets topped with a zesty Cajun butter, paired with a smoky roasted corn salad. This southern american-inspired seafood ready in about 40 minutes pairs (6 oz each) 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Pat dry 4 catfish fillets and season evenly on both sides with 2 tbsp Cajun seasoning.
  4. 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.
  5. 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.
  6. 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.

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Frequently asked questions

How long does Pan-Seared Catfish with Spicy Cajun Butter and Roasted Corn Salad take to make?

Total time is about 40 minutes (15 min prep + 25 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 Spicy Cajun Butter and Roasted Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Spicy Cajun Butter and Roasted Corn Salad?

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 Spicy Cajun Butter and Roasted Corn Salad 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 Spicy Cajun Butter and Roasted Corn Salad?

Southern American 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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