Pan-Seared Catfish with Texas BBQ Spice Rub

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

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.

A flavorful pan-seared catfish seasoned with a smoky Texas BBQ spice blend, served with a tangy lime crema. This Southern-inspired seafood recipe (gluten free), ready in about 20 minutes, pairs catfish fillets, smoked paprika, ground cumin 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 rice, quinoa, or a quick salad. 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 cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tsp smoked paprika
1 tsp ground cumin
1 tsp brown sugar
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp lime juice
1/4 cup sour cream
2 tbsp chopped fresh cilantro

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Instructions

Step 1: In a small bowl, mix 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the Texas BBQ spice rub.
Step 2: Pat dry 4 catfish fillets (6 oz each) and rub both sides evenly with the spice blend.
Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes on the first side without moving them, until a brown crust forms.
Step 4: Flip the fillets and cook for another 3-4 minutes until the fish flakes easily with a fork.
Step 5: While the fish cooks, stir together 1/4 cup sour cream, 2 tbsp lime juice, and 2 tbsp chopped fresh cilantro in a small bowl for the lime crema.
Step 6: Serve the catfish topped with the lime crema and garnish with extra cilantro if desired.