Southern Pan-Seared Catfish with Spicy Corn Maque Choux

Name: Southern Pan-Seared Catfish with Spicy Corn Maque Choux
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: catfish fillets, 2 lbs; peanut oil, 1/4 cup; sweet corn, 4 ears or 2 cups frozen; red bell pepper, 1; green bell pepper, 1; onion, 1; celery, 2 stalks; garlic, 4 cloves; cajun seasoning, 2 tablespoons; heavy cream, 1/2 cup; parsley, for garnish

Prep 15 minutes | Cook 30 minutes | Advanced | Serves 6 | Southern

Transport your taste buds to the heart of the South with this exquisite dish featuring tender pan-seared catfish, perfectly seasoned and paired with a zesty corn maque choux. The vibrant colors and comforting flavors will make this a family favorite that brings everyone together around the dinner table.

What you have

catfish fillets, 2 lbs
peanut oil, 1/4 cup

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sweet corn, 4 ears or 2 cups frozen

cajun seasoning, 2 tablespoons

heavy cream, 1/2 cup

parsley, for garnish

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Method

Step 1: Begin by preparing the corn maque choux. In a large skillet, heat 2 tablespoons of peanut oil over medium heat. Add diced onion, celery, and bell peppers, and sauté until they soften, about 5-7 minutes.
Step 2: Stir in the corn, minced garlic, and cajun seasoning. Cook for another 5 minutes, then add heavy cream and simmer until slightly thickened, about 3-4 minutes. Set aside and keep warm.
Step 3: Meanwhile, heat the remaining 2 tablespoons of peanut oil in another skillet over medium-high heat. Season the catfish fillets with salt and pepper, then sear them for 4-5 minutes on each side until golden brown and cooked through. Serve the catfish atop the maque choux and garnish with chopped parsley.

Serving suggestion

Buttermilk Cornbread for a classic Southern touch.

A chilled Sauvignon Blanc or a classic sweet tea.

Cook this with Savi