Pan-Seared Catfish with Cajun-Spiced Corn Succotash

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A Southern-inspired dish featuring tender pan-seared catfish fillets served atop a vibrant corn succotash seasoned with Cajun spices. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs 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 350 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.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 3 tbsp olive oil
• 2 tsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh corn kernels
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 1/2 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp fresh thyme leaves
• 2 tbsp unsalted butter
• 2 tbsp, chopped fresh parsley
• 1 tbsp fresh lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides with 2 tsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4 minutes per side until golden brown and cooked through, then remove and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Sauté 1/2 medium diced yellow onion, 1 medium diced red bell pepper, and 1 medium diced green bell pepper for 4 minutes until softened.
4. Step 4: Add 3 minced garlic cloves and 2 cups fresh corn kernels, cooking for another 3 minutes until the corn is tender and slightly charred.
5. Step 5: Stir in 1 tsp fresh thyme leaves and 2 tbsp chopped fresh parsley, then finish with 1 tbsp fresh lemon juice, stirring to combine.
6. Step 6: Serve the catfish fillets on a bed of the warm Cajun-spiced corn succotash.