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Blackened Catfish with Creamy Corn Maque Choux
20
min active
·
30
min total
·
4
servings
Blackened catfish cooks fast and lands on creamy corn maque choux for a Cajun-inspired dinner that feels special without being fussy.
Storage & Reheating
Store: fish and corn separately for up to 2 days.
Reheat: the corn gently; warm fish in a skillet over low heat.
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.
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.
Corn too thick: loosen with a splash of cream or broth.
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Ingredients
1
—
4 catfish fillets, about 5 to 6 oz each
2
—
3 cups corn kernels, fresh or thawed frozen
3
—
1/2 small yellow onion, diced
4
—
1/2 bell pepper, diced
5
—
2 cloves garlic, minced
6
—
2 tablespoons butter, divided
7
—
1/3 cup heavy cream
8
—
1 tablespoon olive oil
9
—
1 1/2 tablespoons blackening seasoning or Cajun seasoning
10
—
1/2 teaspoon kosher salt, plus more to taste
11
—
Sliced scallions, for serving
12
—
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.
RECIPE
Blackened Catfish with Creamy Corn Maque Choux
20
min active
·
30
min total
·
4
servings
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.
ingrediENTS
—
1
4 catfish fillets, about 5 to 6 oz each
—
2
3 cups corn kernels, fresh or thawed frozen
—
3
1/2 small yellow onion, diced
—
4
1/2 bell pepper, diced
—
5
2 cloves garlic, minced
—
6
2 tablespoons butter, divided
—
7
1/3 cup heavy cream
—
8
1 tablespoon olive oil
—
9
1 1/2 tablespoons blackening seasoning or Cajun seasoning
—
10
1/2 teaspoon kosher salt, plus more to taste
—
11
Sliced scallions, for serving
—
12
Lemon wedges, for serving
instructions
High comfort. Low effort. Designed for real weeknights.
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SIDE
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