Pan-Seared Catfish with Corn and Black-Eyed Pea Succotash

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

This Southern-inspired dish combines tender pan-seared catfish with a vibrant succotash of sweet corn and black-eyed peas, creating a hearty, balanced meal. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, salt, black pepper 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
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 cup (from about 2 ears) fresh corn kernels
• 1 cup cooked black-eyed peas
• 2 cloves, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 2 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 2 tbsp chopped parsley

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 and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil, 1 diced medium yellow onion, and 1 diced medium red bell pepper. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Add 1 cup fresh corn kernels, 1 cup cooked black-eyed peas, 2 minced garlic cloves, and 1 tbsp fresh thyme leaves to the skillet. Cook for 4 minutes, stirring occasionally, until the mixture is heated through and slightly caramelized.
5. Step 5: Stir in 2 tbsp unsalted butter and 1 tbsp fresh lemon juice until melted and combined, then season succotash with salt and pepper to taste.
6. Step 6: Serve the pan-seared catfish on a bed of succotash, garnished with 2 tbsp chopped parsley for a fresh finish.