Editorial sample recipeCajun Creolebeginnerhalalpescatariangluten-free

Creole Pan-Seared Catfish With Sweet Corn Maque Choux

Name: Creole Pan-Seared Catfish With Sweet Corn Maque Choux
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun Creole
Ingredients: 1.5 lb catfish fillets, 4 fillets; 1 tbsp cajun seasoning blend; 2 tbsp butter; 2 cups sweet corn kernels, fresh or frozen thawed; 1 medium red bell pepper, diced; 1 small yellow onion, diced; 0.25 cup heavy cream; 3 stalks green onions, thinly sliced

Golden Cajun-spiced catfish fillets served over a creamy Creole skillet maque choux featuring sweet corn and crisp bell peppers.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Maque Choux Smothering

Sautéing sweet corn with aromatics and simmering with cream to release natural corn milks and form a velvety side dish.

Instructions

Step 1: Pat catfish fillets completely dry with paper towels and rub evenly with Cajun seasoning blend.
Step 2: 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.

Step 3: Melt remaining 1 tablespoon of butter in the same skillet over medium heat.

Step 4: Add diced yellow onion and red bell pepper to skillet and sauté for 4 minutes until softened.

Step 5: 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.

Step 6: Gently spoon warm corn maque choux onto serving plates, top with seared catfish fillets, and garnish with sliced green onions.

Cooking tips

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.

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