Pan-Seared Catfish with Creamy Corn and Okra Succotash

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Tender catfish fillets pan-seared and served atop a rich succotash of sweet corn, fresh okra, and bell peppers inspired by Southern Gulf Coast flavors. This American Southern-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, corn kernels (fresh or frozen), okra, sliced into 1/4-inch pieces 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.

Ingredients

• 4 (6 oz each) catfish fillets
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 cup okra, sliced into 1/4-inch pieces
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup heavy cream
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Pat 4 catfish fillets dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.
3. Step 3: In the same skillet, reduce heat to medium and add 3 tbsp unsalted butter. When melted, add 1/2 cup diced yellow onion, 1/2 cup diced red bell pepper, and 2 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
4. Step 4: Add 1 1/2 cups corn kernels and 1 cup sliced okra to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
5. Step 5: Stir in 1/4 cup heavy cream and 1 tsp fresh thyme leaves, cooking for another 2 minutes until the cream thickens slightly and coats the vegetables.
6. Step 6: Serve the catfish fillets on a bed of the creamy corn and okra succotash, spooning extra sauce on top.