Pan-Seared Catfish with Texas Curd Cheese Sauce

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 Southern-inspired pan-seared catfish topped with a rich and tangy Texas curd cheese sauce, blending local flavors with comforting textures. 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 350 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 350 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 cup all-purpose flour
3 tbsp vegetable oil
2 tbsp unsalted butter
1 cup Texas curd cheese
1/2 cup whole milk
1/4 tsp garlic powder
1 tbsp lemon juice
2 tbsp chopped fresh parsley

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Instructions

Step 1: Pat dry 4 catfish fillets and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Lightly dredge each fillet in 1/2 cup all-purpose flour, shaking off excess.
Step 2: Heat 3 tbsp vegetable oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until shimmering. Add the catfish fillets and sear for 4 minutes per side until golden brown and cooked through, then transfer to a warm plate.
Step 3: In the same skillet, reduce heat to medium and add 1 cup Texas curd cheese, 1/2 cup whole milk, 1/4 tsp garlic powder, and 1 tbsp lemon juice. Stir constantly for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Step 4: Spoon the curd cheese sauce generously over the catfish fillets and garnish with 2 tbsp chopped fresh parsley before serving.