YumVerseEats
Blackened Catfish with Creamy Corn Maque Choux
A 30-minute Cajun-inspired seafood dinner with smoky blackened catfish and creamy corn maque choux.
RECIPE AT A GLANCE
20
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Creamy corn softens the spice from the blackened fish. Corn and quick fillet a complete delicious dinner.
Quick Fixes
Pan smokes too much: lower the heat slightly and turn on ventilation.
Fish sticks: wait until it releases naturally.
Ingredients
Protein
Vegetables
• ½ small yellow onion, diced
• ½ bell pepper, diced
• 2 cloves garlic, minced
Seasoning
• 1 tablespoon olive oil
• 1½ tablespoons blackening seasoning or Cajun seasoning
• ½ teaspoon kosher salt
Sauce
Topping
• Lemon wedges, for serving
How to Make It
1
Melt 1 tablespoon butter in a skillet over medium heat. Add onion and bell pepper and cook for 3 to 4 minutes, until softened.
2
Stir in corn, garlic, salt, and cream. Simmer for 5 to 7 minutes, until the corn is tender and lightly creamy. Keep warm.
3
Pat catfish dry and coat both sides with blackening seasoning. Open a window or turn on ventilation before cooking.
4
Heat olive oil and remaining butter in a separate skillet over medium-high heat. Add catfish and cook 3 to 4 minutes per side, depending on thickness.
5
Cook until the fish flakes easily and reaches 145°F in the thickest part. Lower the heat if the seasoning darkens too quickly.
6
Spoon creamy corn onto plates, top with blackened catfish, and finish with scallions and lemon.
Store
Store fish and corn separately for up to 2 days.
Reheat
Reheat the corn gently; warm fish in a skillet over low heat.
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MORE READER FAVORITES
10
min active
·
15
min total
10
min active
·
420
min total
15
min active
·
35
min total
15
min active
·
25
min total
Avo's Tip
Pat the catfish very dry before seasoning so the blackened crust forms quickly.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Can I use another fish?
Yes. Tilapia, trout, snapper, or cod can work, though thicker fillets may need more time.
• Is this very spicy?
It depends on your blackening seasoning. Use a mild Cajun blend or reduce the seasoning for less heat.
• Can I use frozen corn?
Yes. Thaw and pat dry first so the corn browns instead of steaming.
Blackened Catfish with Creamy Corn Maque Choux
Ingredients
—
—
4 catfish fillets, about 5 to 6 oz each
—
—
3 cups corn kernels, fresh or thawed frozen
—
—
½ small yellow onion, diced
—
—
½ bell pepper, diced
—
—
2 cloves garlic, minced
—
—
2 tablespoons butter, divided
—
—
⅓ cup heavy cream
—
—
1 tablespoon olive oil
—
—
1½ tablespoons blackening seasoning or Cajun seasoning
—
—
½ teaspoon kosher salt
—
—
Sliced scallions, for serving
—
—
Lemon wedges, for serving
Instructions
1
Melt 1 tablespoon butter in a skillet over medium heat. Add onion and bell pepper and cook for 3 to 4 minutes, until softened.
2
Stir in corn, garlic, salt, and cream. Simmer for 5 to 7 minutes, until the corn is tender and lightly creamy. Keep warm.
3
Pat catfish dry and coat both sides with blackening seasoning. Open a window or turn on ventilation before cooking.
4
Heat olive oil and remaining butter in a separate skillet over medium-high heat. Add catfish and cook 3 to 4 minutes per side, depending on thickness.
5
Cook until the fish flakes easily and reaches 145°F in the thickest part. Lower the heat if the seasoning darkens too quickly.
6
Spoon creamy corn onto plates, top with blackened catfish, and finish with scallions and lemon.
20
min
active
30
min
total
4
servings
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