Pan-Seared Catfish with Cajun Butter and Roasted Corn Succotash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden pan-seared catfish topped with a spicy Cajun butter, served with a vibrant roasted corn and vegetable succotash. This american-inspired seafood ready in about 35 minutes pairs (6 oz) pieces catfish fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 15 min Cook: 20 min Serves 4 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups fresh corn kernels, 1/2 cup diced red bell pepper, 1/2 cup diced yellow squash, and 1/2 cup chopped green beans with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 15 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, season 4 (6 oz) catfish fillets with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp Cajun seasoning evenly on both sides.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through. Remove fish and keep warm.
  4. Step 4: In the same skillet, melt 4 tbsp unsalted butter with 2 minced garlic cloves over medium heat. Cook for 1-2 minutes until fragrant and slightly browned to create Cajun butter.
  5. Step 5: Stir roasted vegetables into the skillet with butter, add 2 tbsp chopped fresh parsley, and toss gently. Serve the catfish topped with Cajun butter and the roasted corn succotash on the side.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Catfish with Cajun Butter and Roasted Corn Succotash take to make?

Total time is about 35 minutes (15 min prep + 20 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-Seared Catfish with Cajun Butter and Roasted Corn 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 (6 oz) pieces catfish fillets from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Cajun Butter and Roasted Corn 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-Seared Catfish with Cajun Butter and Roasted Corn 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-Seared Catfish with Cajun Butter and Roasted Corn 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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