Seared Cajun-Spiced Catfish with Roasted Corn Salsa

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

This dish features pan-seared catfish fillets seasoned with vibrant Cajun spices, paired with a fresh roasted corn salsa bursting with flavors. This southern us-inspired seafood ready in about 30 minutes blends fillets (6 oz each) catfish fillets, Cajun seasoning, olive oil 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 320 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: 15 min Cook: 15 min Serves 4 Southern US cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a cast-iron skillet over medium-high heat. Pat 4 catfish fillets dry and rub evenly with 2 tbsp Cajun seasoning. Add 2 tbsp olive oil to the skillet and sear the fillets skin-side down for 4 minutes until edges are crispy, then flip and cook for another 3 minutes until opaque and flaky.
  2. Step 2: While the catfish cooks, place 1 cup fresh corn kernels on a baking sheet and roast under a broiler for 5 minutes or until lightly charred, stirring halfway through.
  3. Step 3: In a medium bowl, combine the roasted corn, 1/2 cup diced red bell pepper, 1 small finely chopped jalapeño, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
  4. Step 4: Remove catfish from the skillet and drizzle with 1 tbsp olive oil. Serve immediately topped with the roasted corn salsa for a bright, smoky finish.

Equipment for this recipe

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Frequently asked questions

How long does Seared Cajun-Spiced Catfish with Roasted Corn Salsa take to make?

Total time is about 30 minutes (15 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 Roasted Corn Salsa?

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 Roasted Corn Salsa?

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 Roasted Corn Salsa 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 Seared Cajun-Spiced Catfish with Roasted Corn Salsa?

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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