Pan-Seared Catfish with Cajun-Spiced Corn and Black Bean Succotash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Southern-inspired pan-seared catfish paired with a vibrant succotash of Cajun-spiced corn and black beans, blending smoky and earthy flavors. This american southern-inspired seafood ready in about 30 minutes pairs fillets (6 oz each) catfish fillets, olive oil, cajun seasoning 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: 20 min Serves 4 American Southern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides with 2 tsp cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add catfish fillets and cook for 4 minutes per side until golden brown and cooked through; remove and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 1/2 medium diced yellow onion and 2 minced garlic cloves for 2 minutes until fragrant and translucent.
  4. Step 4: Add 1 cup fresh corn kernels, 1 cup drained black beans, and 1 medium diced red bell pepper to the skillet; cook for 5 minutes, stirring occasionally.
  5. Step 5: Stir in 1 tsp fresh thyme leaves and 1 tbsp lime juice, seasoning with salt and pepper to taste; cook another 2 minutes until heated through.
  6. Step 6: Serve the catfish fillets over the warm corn and black bean succotash.

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Frequently asked questions

How long does Pan-Seared Catfish with Cajun-Spiced Corn and Black Bean Succotash take to make?

Total time is about 30 minutes (10 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-Spiced Corn and Black Bean 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Cajun-Spiced Corn and Black Bean 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-Spiced Corn and Black Bean 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-Spiced Corn and Black Bean Succotash?

American Southern 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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