Seared Cajun-Spiced Catfish with Creole Butter Sauce

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

Pan-seared catfish fillets coated in a bold Cajun spice blend, served with a rich Creole butter sauce for a taste of southern charm. This southern american-inspired seafood (low carb, gluten free) ready in about 25 minutes blends cajun seasoning, olive oil, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 catfish fillets (about 6 oz each) and generously coat each side with 2 tbsp Cajun seasoning, pressing gently to adhere.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove fish and keep warm.
  3. Step 3: Reduce heat to medium and add 4 tbsp unsalted butter to the skillet. Once melted, add 3 minced garlic cloves and 1 small minced shallot. Sauté for 2 minutes until fragrant and translucent.
  4. Step 4: Stir in 2 tbsp lemon juice and 2 tbsp chopped fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper. Cook the sauce for 1 minute until it thickens slightly.
  5. Step 5: Spoon the Creole butter sauce over the seared catfish fillets and serve immediately with your choice of sides.

Frequently asked questions

How long does Seared Cajun-Spiced Catfish with Creole Butter Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Seared Cajun-Spiced Catfish with Creole Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Seared Cajun-Spiced Catfish with Creole Butter Sauce?

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 Seared Cajun-Spiced Catfish with Creole Butter Sauce 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.

Is Seared Cajun-Spiced Catfish with Creole Butter Sauce low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes