Pan-Seared Catfish with Spicy Viet-Cajun Butter Sauce

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

Tender pan-seared catfish fillets served with a zesty Viet-Cajun butter sauce that blends Vietnamese spices with Cajun heat. This vietnamese-inspired seafood ready in about 25 minutes blends each catfish fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 catfish fillets dry and season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
  2. Step 2: Heat a large non-stick skillet over medium-high heat and melt 2 tbsp unsalted butter; add the catfish fillets and cook for 4-5 minutes on each side until golden brown and cooked through.
  3. Step 3: Remove fish from skillet and set aside, keeping warm.
  4. Step 4: In the same skillet, reduce heat to medium and add remaining 2 tbsp unsalted butter, 4 minced garlic cloves, and 2 tsp Cajun seasoning; sauté for 1-2 minutes until fragrant and garlic is lightly golden.
  5. Step 5: Stir in 1 tbsp fish sauce and 1 tbsp lime juice, letting the sauce thicken slightly, about 1 minute.
  6. Step 6: Return catfish fillets to skillet and spoon the spicy butter sauce over them; garnish with 2 tbsp chopped fresh cilantro and 2 sliced green onions before serving.

Frequently asked questions

How long does Pan-Seared Catfish with Spicy Viet-Cajun Butter Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Catfish with Spicy Viet-Cajun Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Catfish with Spicy Viet-Cajun Butter Sauce?

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 Viet-Cajun Butter Sauce 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 Viet-Cajun Butter Sauce?

Vietnamese 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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