Southern Pan-Seared Catfish with Spicy Corn Maque Choux

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.