Sautéed Cajun-Spiced Catfish with Corn and Okra Ragout

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

Pan-seared catfish fillets seasoned with a bold Cajun spice blend, served atop a warm ragout of fresh corn and tender okra. This southern american-inspired seafood ready in about 35 minutes pairs fillets (6 oz each) catfish fillets, Cajun seasoning, olive oil 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 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish fillets (6 oz each) and evenly coat both sides with 2 tbsp Cajun seasoning. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned catfish fillets and cook 4-5 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil, 1/2 cup diced yellow onion, and 3 minced garlic cloves, sauté over medium heat for 3 minutes until fragrant and translucent.
  4. Step 4: Add 1 cup fresh corn kernels and 1 cup sliced okra (1/2-inch rounds) to the skillet, stirring to combine. Cook for 5 minutes until vegetables soften.
  5. Step 5: Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, stirring and simmering for 4 minutes until the ragout thickens slightly.
  6. Step 6: Season ragout with 1 tsp salt and 1/2 tsp black pepper, then remove from heat.
  7. Step 7: Serve catfish fillets on plates topped with the warm corn and okra ragout, garnished with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Sautéed Cajun-Spiced Catfish with Corn and Okra Ragout 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 Sautéed Cajun-Spiced Catfish with Corn and Okra Ragout?

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 cajun seasoning from drying out.

Can I substitute ingredients in Sautéed Cajun-Spiced Catfish with Corn and Okra Ragout?

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 Sautéed Cajun-Spiced Catfish with Corn and Okra Ragout 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 Sautéed Cajun-Spiced Catfish with Corn and Okra Ragout?

Southern American 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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