Pan-Fried Cod with Cajun-Spiced Corn and Tomato Succotash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate cod fillets pan-fried to golden perfection, served atop a vibrant Cajun-spiced succotash of corn, tomatoes, and bell peppers. This american-inspired seafood ready in about 25 minutes pairs 5 oz each cod fillets, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 cod fillets (5 oz each), season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp Cajun seasoning; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering, add cod fillets and cook for 4 minutes on the first side without moving until edges are crispy and golden.
  3. Step 3: Carefully flip cod fillets and cook for an additional 3-4 minutes until fish flakes easily with a fork; transfer to a warm plate and cover loosely.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and 1 tbsp unsalted butter; once melted, add 1 cup corn kernels, 2 diced roma tomatoes, 1 small diced red bell pepper, and 2 sliced green onions.
  5. Step 5: Sauté vegetables over medium heat for 5-6 minutes until tender and slightly caramelized, stirring occasionally; season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  6. Step 6: Stir in 2 tbsp chopped fresh parsley, then spoon the succotash onto plates and top with the pan-fried cod fillets before serving.

Frequently asked questions

How long does Pan-Fried Cod with Cajun-Spiced Corn and Tomato Succotash take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Cod with Cajun-Spiced Corn and Tomato Succotash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 5 oz each cod fillets from drying out.

Can I substitute ingredients in Pan-Fried Cod with Cajun-Spiced Corn and Tomato Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Cod with Cajun-Spiced Corn and Tomato Succotash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Cod with Cajun-Spiced Corn and Tomato Succotash?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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