Pan-Seared Catfish with Spicy Creole Butter

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Tender pan-seared catfish fillets topped with a vibrant Creole-spiced butter sauce that delivers a perfect balance of heat and creaminess. 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

4 (6 oz each) catfish fillets
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 tbsp olive oil
4 tbsp unsalted butter
3 cloves minced garlic
1 tbsp Creole seasoning
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
2 tbsp chopped green onions

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Instructions

Step 1: Pat dry 4 catfish fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, then transfer to a warm plate.
Step 3: Reduce heat to medium and add 4 tbsp unsalted butter to the skillet. Once melted, stir in 3 cloves minced garlic and 1 tbsp Creole seasoning, cooking for 1 minute until fragrant.
Step 4: Remove skillet from heat and stir in 1 tbsp fresh lemon juice, 2 tbsp chopped fresh parsley, and 2 tbsp chopped green onions.
Step 5: Spoon the spicy Creole butter sauce over the catfish fillets and serve immediately with lemon wedges.