---
title: Crispy Cajun Catfish
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/crispy-cajun-catfish-597128b1a1e1ea750911b002}
servings: 4
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Wheat, Fish, Eggs, Milk]
tags: [Spicy, Quick, Comfort Food, Seafood]
rating: 4.0
rating_count: 1800
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Bold Cajun spices and crispy panko create a satisfying crunch
  - theme: Ease of prep
    text: Quick weeknight meal with straightforward stovetop and broiler steps
image: "https://images.recipes.furrysalamander.com/crispy-cajun-catfish.avif"
---
Wash and dry all produce. Preheat broiler to high. Remove any stems and tough ribs from @collard greens{1%bunch} and discard. Roughly chop leaves. Halve, peel, and finely chop @shallot{1%unit}. Mince or grate @garlic{3%cloves}. Cut @lemon{1%unit} into wedges. Place @panko breadcrumbs{½%cup} into a shallow dish and season with @salt{1%tsp} and @black pepper{½%tsp}.

Pat @catfish{4%fillets} dry with a paper towel. Season all over with @Cajun Spice Blend{2%tbsp}, salt, and pepper. Sprinkle with @flour{2%tbsp} and rub into fish to moisten and evenly coat. Brush fillets all over with @mayonnaise{3%tbsp}, then dip into panko breadcrumbs, flipping to coat all over and gently pressing to adhere. Set aside.

Heat a drizzle of @olive oil{3%tbsp} in a #large pan{} over medium heat. Add shallot and cook until softened ~{3%minutes}. Add garlic and cook until fragrant ~{1%minute}. Season with salt and pepper. Toss in collard greens and cook until tender ~{6%minutes}, adding a splash of @water{2%tbsp} halfway. Season with salt and pepper.

Meanwhile, rub each ear of @corn on the cob{4%ears} with a drizzle of olive oil. Place on a #baking sheet{}. Broil until slightly charred ~{10%minutes}, turning halfway through. Season with salt and pepper.

Remove collard greens from pan and set aside, covered, to keep warm. Heat a large drizzle of olive oil in same pan over medium-high heat. Add catfish and cook ~{1%minute}, then lower heat to medium and continue cooking until fish is cooked through and crust is golden brown ~{5%minutes} per side. Season with salt and pepper.

Divide collard greens and catfish between plates. Add a pat of @butter{2%tbsp} to corn and serve to the side. Squeeze a bit of lemon over everything and sprinkle with @hot sauce{1%tbsp} to taste.