Pan-Seared Catfish with Spicy Creole Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs (6 oz each) 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

Instructions

  1. Step 1: Pat dry 4 catfish fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Spoon the spicy Creole butter sauce over the catfish fillets and serve immediately with lemon wedges.

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Frequently asked questions

How long does Pan-Seared Catfish with Spicy Creole Butter take to make?

Total time is about 25 minutes (10 min prep + 15 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 Creole Butter?

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 Creole Butter?

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 Creole Butter 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 Creole Butter?

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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