Pan-Seared Catfish with Spicy Cajun Rub and Lemon Butter

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 developed and reviewed.

Delicate catfish fillets coated in a vibrant Cajun spice blend, pan-seared to golden perfection and finished with a zesty lemon butter sauce. This Southern United States-inspired seafood recipe, ready in about 20 minutes, pairs catfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 4 Southern United States cuisine 280 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
1 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
3 tbsp unsalted butter
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley

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Instructions

Step 1: In a small bowl, combine 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Pat 4 catfish fillets dry with paper towels and rub the spice mixture evenly on both sides.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned fillets and cook for 4 minutes per side until the exterior is crisp and the fish flakes easily with a fork.
Step 3: Remove fillets from skillet and set aside. Reduce heat to medium and add 3 tbsp unsalted butter to the pan. When melted, stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Spoon the lemon butter sauce over the catfish before serving.