Cajun Creole · beginner
Creole Pan-Seared Catfish With Sweet Corn Maque Choux
Golden Cajun-spiced catfish fillets served over a creamy Creole skillet maque choux featuring sweet corn and crisp bell peppers.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat catfish fillets completely dry with paper towels and rub evenly with Cajun seasoning blend.
- 02
Melt 1 tablespoon of butter in a large skillet over medium-high heat; sear catfish fillets for 3 to 4 minutes per side until opaque and flaking easily, then transfer to a plate.
- 03
Melt remaining 1 tablespoon of butter in the same skillet over medium heat.
- 04
Add diced yellow onion and red bell pepper to skillet and sauté for 4 minutes until softened.
- 05
Stir in corn kernels and heavy cream, lowering heat to medium-low and simmering for 5 minutes until corn is tender and cream thickens slightly.
- 06
Gently spoon warm corn maque choux onto serving plates, top with seared catfish fillets, and garnish with sliced green onions.
A LITTLE KITCHEN KNOW-HOW
Maque Choux Smothering
Sautéing sweet corn with aromatics and simmering with cream to release natural corn milks and form a velvety side dish.
Notes from the kitchen
- Ensure catfish fillets are dry before searing so they develop a savory seasoned crust instead of steaming.
- Use fresh sweet corn scraped from the cob when in season for extra sweetness.
- Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.