Pan-Seared Southern-Style Catfish with Spicy Corn Maque Choux

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A regional Southern U.S. dish featuring tender catfish fillets pan-seared and served with a vibrant, spicy corn and bell pepper sauté. This Southern US-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, corn kernels, green bell 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.

Ingredients

• 4 pieces (6 oz each) catfish fillets
• 2 cups fresh or frozen corn kernels
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 1 small, diced yellow onion
• 3 cloves, minced garlic cloves
• 3 tbsp butter
• 2 tbsp olive oil
• 1/2 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tbsp fresh lemon juice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, then remove to a warm plate.
3. Step 3: In the same skillet, reduce heat to medium and add 3 tbsp butter. Once melted, add 1 small diced yellow onion, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for 5 minutes until softened.
4. Step 4: Add 3 minced garlic cloves and 2 cups corn kernels to the vegetables, cooking for another 4 minutes until the corn is tender and the mixture is fragrant. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Finish by stirring in 1 tbsp fresh lemon juice to brighten the flavors. Serve the catfish fillets atop a bed of the spicy corn maque choux.