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

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

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 ready in about 35 minutes pairs (6 oz each) catfish fillets, fresh or frozen corn kernels, medium, diced 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.

Prep: 15 min Cook: 20 min Serves 4 Southern US cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Southern-Style Catfish with Spicy Corn Maque Choux take to make?

Total time is about 35 minutes (15 min prep + 20 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 Southern-Style Catfish with Spicy Corn Maque Choux?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Pan-Seared Southern-Style Catfish with Spicy Corn Maque Choux?

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 Southern-Style Catfish with Spicy Corn Maque Choux 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 Southern-Style Catfish with Spicy Corn Maque Choux?

Southern US 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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