Pan-Seared Catfish with Cajun-Spiced Corn and Tomato Succotash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Southern-inspired dish featuring tender pan-seared catfish fillets served with a vibrant corn and tomato succotash seasoned with smoky Cajun spices. This southern-inspired seafood ready in about 30 minutes pairs about 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: 15 min Cook: 15 min Serves 4 Southern cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

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. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the catfish fillets and cook for 4 minutes on each side until golden brown and cooked through. Remove from pan and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Once butter melts, add 1 1/2 cups yellow corn kernels, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 2 sliced green onions. Sauté for 5 minutes until vegetables are tender and tomatoes start to soften.
  4. Step 4: Season the succotash with remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir in 2 tbsp chopped fresh parsley and mix well.
  5. Step 5: Plate the catfish fillets atop a bed of the corn and tomato succotash. Serve immediately with 4 lemon wedges for squeezing over the fish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 30 minutes (15 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-Seared Catfish 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 olive oil from drying out.

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

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.

Related recipes