Quick Pan-Seared Catfish with Lemon-Caper Sauce

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Delicate catfish fillets pan-seared to a golden brown and topped with a bright, tangy lemon-caper sauce for a fresh finish. This Southern American-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, all-purpose flour, salt 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 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 American cuisine 280 cal/serving

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Ingredients

4 fillets, about 5 oz each catfish fillets
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp unsalted butter
2, minced garlic cloves
3 tbsp fresh lemon juice
2 tbsp, drained capers
2 tbsp, chopped fresh parsley

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Instructions

Step 1: In a shallow dish, combine 1/2 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper. Dredge each of the 4 catfish fillets in the flour mixture until evenly coated, shaking off excess.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 3-4 minutes per side until golden brown and cooked through; remove fillets and keep warm.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 4: Pour in 3 tbsp fresh lemon juice and add 2 tbsp drained capers, stirring to combine. Let the sauce simmer for 1-2 minutes until slightly thickened.
Step 5: Spoon the lemon-caper sauce over the catfish fillets and garnish with 2 tbsp chopped fresh parsley before serving.