Pan-Seared Catfish with Texas BBQ Spice Rub

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

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Pat dry 4 catfish fillets (6 oz each) and rub both sides evenly with the spice blend.
  3. 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.
  4. Step 4: Flip the fillets and cook for another 3-4 minutes until the fish flakes easily with a fork.
  5. 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.
  6. Step 6: Serve the catfish topped with the lime crema and garnish with extra cilantro if desired.

Frequently asked questions

How long does Pan-Seared Catfish with Texas BBQ Spice Rub take to make?

Total time is about 20 minutes (10 min prep + 10 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 Texas BBQ Spice Rub?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Catfish with Texas BBQ Spice Rub?

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 Texas BBQ Spice Rub 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.

Is Pan-Seared Catfish with Texas BBQ Spice Rub gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes