Sautéed Cajun-Spiced Catfish with Roasted Sweet Corn and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared catfish seasoned with vibrant Cajun spices, served atop a roasted sweet corn and black bean salad for a colorful and flavorful Southern dish. This cajun-inspired seafood ready in about 35 minutes pairs fillets, 5 oz each catfish fillets, Cajun seasoning, divided olive oil 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: 15 min Cook: 20 min Serves 4 Cajun cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups sweet corn kernels with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until slightly charred and fragrant.
  2. Step 2: In a medium bowl, combine the roasted corn, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 1/2 diced small red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Stir gently and season with salt and pepper to taste.
  3. Step 3: Pat dry 4 catfish fillets (5 oz each) and sprinkle each side evenly with 2 tbsp Cajun seasoning.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side until golden brown with a crisp exterior and opaque inside.
  5. Step 5: Plate the catfish on beds of the roasted sweet corn and black bean salad and serve immediately.

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Frequently asked questions

How long does Sautéed Cajun-Spiced Catfish with Roasted Sweet Corn and Black Bean Salad 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 Roasted Sweet Corn and Black Bean Salad?

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 Roasted Sweet Corn and Black Bean Salad?

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 Roasted Sweet Corn and Black Bean Salad 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 Roasted Sweet Corn and Black Bean Salad?

Cajun 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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